Zucchini Fries

Zucchini Fries are my go-to when I want something crispy and flavorful that's lighter than regular fries but just as irresistible. They're golden, crunchy zucchini sticks coated in seasoned panko and fried until perfectly crisp on the outside while remaining tender inside. I love them for summer cookouts, game days, and casual gatherings because they're crowd-pleasing, kid-friendly, and pair perfectly with any dipping sauce. Store leftovers in the fridge for 3 to 4 days or freeze unbaked for up to 2 months.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Side Dish, Snack

Cuisine American

Servings

Calories 276 kcal

Ingredients

2 medium zucchini
1 ¼ teaspoons salt divided
1 medium lemon cut into wedges
1 cup all-purpose flour
½ teaspoon paprika
½ teaspoon black pepper
2 large eggs beaten
2 cups panko breadcrumbs
4 tablespoons olive oil divided

Instructions

Trim the ends of the zucchini and cut into ½-inch-thick batons. Toss the zucchini with ¾ teaspoon salt and place in a colander. Let sit for 1 hour to draw out excess moisture. Pat dry with paper towels.
2 medium zucchini, 1 ¼ teaspoons salt
Prepare three shallow bowls for dredging: Bowl 1: Flour, paprika, black pepper, and remaining ½ teaspoon salt. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs.
1 cup all-purpose flour, ½ teaspoon paprika, ½ teaspoon black pepper, 2 large eggs, 2 cups panko breadcrumbs
Coat each zucchini baton in the flour mixture, dip in egg, then roll in panko, pressing gently to help the crumbs adhere.
Heat 2 tablespoons olive oil in a skillet over medium heat. Fry half the zucchini until golden brown, about 2–3½ minutes per side. Repeat with remaining zucchini, adding more oil as needed.
4 tablespoons olive oil
Serve hot with lemon wedges and your favorite dipping sauce.
1 medium lemon

Video

Notes

Here are my best tips for making perfectly crispy zucchini fries every time:

Don't skip the salting step: Letting the zucchini sit with salt for a full hour draws out moisture that would otherwise steam the fries and make them soggy.
Pat completely dry: After salting, make sure you thoroughly dry the zucchini with paper towels before breading so the coating sticks properly.
Press the panko: Gently press the breadcrumbs onto each piece with your hands to create an even, thick coating that won't fall off during frying.
Don't overcrowd the pan: Fry in batches with space between each piece so the oil temperature stays consistent and the fries get crispy instead of steaming.
Use fresh oil for each batch: Adding fresh oil between batches keeps the temperature steady and prevents the panko from burning or tasting greasy.
Flash freeze for meal prep: Freeze breaded but uncooked zucchini fries on a baking sheet for 1 hour before transferring to containers so they don't stick together, and you can fry them straight from frozen anytime.

Nutrition

Calories: 276kcalCarbohydrates: 34gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 55mgSodium: 658mgPotassium: 283mgFiber: 3gSugar: 3gVitamin A: 297IUVitamin C: 21mgCalcium: 65mgIron: 3mg

Keyword Zucchini Fries