Crispy Zucchini Fries With Buttermilk Ranch Dipping Sauce Recipes

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ZUCCHINI FRIES WITH RANCH DIPPING SAUCE



Zucchini Fries with Ranch Dipping Sauce image

Crispy crunchy fried Zucchini Fries with Ranch Dipping Sauce will be a hit at your next meal time! The zucchini is fried to perfection while the zesty buttermilk ranch dipping sauce is the perfect sauce to dip your zucchini fries into.

Provided by Joanna

Categories     All-Side Dish

Time 30m

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup Just Mayo or mayonaise
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup flour
2 eggs
salt and pepper to taste
1 cup panko bread crumbs
1/2 cup shredded Parmesan
1 1/4 teaspoon garlic powder
3 medium zucchini sliced in half lengthwise and across, then slice each into 3 long slices
Canola oil for frying

Steps:

  • Whisk together all the ingredients in a bowl, cover and refrigerate until ready to use, at least a couple of hours.
  • Fill a large frying pan with high sides, filling it at least half way up the sides with oil.
  • Heat over medium to high heat, until the oil is hot.
  • Make a dredging station - In a shallow dish combine flour, salt, pepper, and garlic powder. In another dish whisk the eggs. In the last dish combine the Parmesan cheese with the panko bread crumbs.
  • Lightly coat the zucchini sticks in flour, allowing the excess to fall away, then into the egg, again allowing the excess to fall away, and finally into the panko mixture.
  • Fry in small batches a few at a time, removing from the oil when browned on all sides, about 2 to 3 minutes. (they cook fast)
  • Remove to cool onto a cooling rack set over a baking sheet.
  • Serve alongside the ranch dipping sauce.

Nutrition Facts : Calories 388 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 594 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

RANCH ZUCCHINI FRIES



Ranch Zucchini Fries image

These round "fries" are breaded and baked for an addicting crunch. Plus, the easy homemade ranch seasoning makes them super-zesty.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup chopped fresh parsley and/or dill
1 tablespoon chopped fresh chives
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/2 cup all-purpose flour
2 large eggs, beaten
2 1/2 cups plain panko breadcrumbs (See Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini) cut into 1/4-inch-thick rounds
1/2 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon white vinegar

Steps:

  • For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
  • For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
  • Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  • Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  • Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.

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