Easy - Fried Zucchini Crisps with the Best Dipping Sauce recipes
Author: Edith Moravek
Copycat Zoo Sticks are fried zucchini sticks that are amazingly delicious. These Crispy Zucchini Fries healthy alternative to traditional French fries (but believe me when I say they don’t compromise on flavor at all!)
- Crispy Zucchini Fries
- Fried Zucchini Crisps with the Best Dipping Sauce
- Fried Zucchini Sticks Recipe – Copycat White Spot Zoo Recipe
- Zucchini Fries
- How do you keep fried zucchini from getting soggy?
- How much is fried zucchini at Cheesecake Factory?
- How many carbs are in fried zucchini from Cheesecake Factory?
- What is fried zucchini made of?
Crispy Zucchini Fries
These Crispy Zucchini Fries healthy alternative to traditional French fries (but believe me when I say they don’t compromise on flavor at all!)
Provided by: Amanda Formaro
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Provided by: Amanda Formaro
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 medium zucchinis
- 1 cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- ½ tsp each salt and smoked paprika
- ¼ tsp ground black pepper
- 2 large eggs (whisked)
- ½ cup flour
- ½ cup plain Greek yogurt
- ¼ cup gorgonzola cheese
- ¼ cup mayonnaise
- 2 Tbsp chopped chives
Nutrition:
- Serving Size: 1 portion
- Calories: 331 kcal
- Carbohydrate: 27 g
- Protein: 14 g
- Fat: 18 g
- Saturated Fat: 5 g
- Cholesterol: 110 mg
- Sodium: 445 mg
- Fiber: 2 g
- Sugar: 4 g
- Preheat oven to 425 degrees F. Cut zucchini in half lengthwise, then slice into roughly ½ inch wide by 4 inch long fries (no need to peel them).
- Combine panko, parmesan, salt, paprika, and pepper in a medium bowl. Place whisked eggs in a separate medium bowl, and the flour in a third medium bowl.
- Working in small batches, dip zucchini pieces into the flour, then the egg, then the panko. Set on a parchment paper-lined baking sheet.
- When all zucchini are breaded, bake for 15 to 20 minutes, or until golden and crispy.
- Meanwhile, add yogurt, gorgonzola, mayonnaise, and chives to a food processor and blitz until smooth. Season to taste with ground black pepper.
- Serve zucchini fries warm with dipping sauce.
Tags:
Fried Zucchini Crisps with the Best Dipping Sauce
These zucchini chips have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. It even stays crunchy after it cools to room temp. Don't skip the garlic aioli - it's wonderful. This recipe can easily be doubled or even tripled to serve a crowd.
Provided by: Natasha Kravchuk
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Varies by Season
Number of ingredients: 12
Provided by: Natasha Kravchuk
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Varies by Season
Number of ingredients: 12
Ingredients:
- 1 1/2 lbs zucchini ((2 medium/large) sliced into 1/2" thick rounds)
- 1/2 cup all-purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper)
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 eggs (beaten, for egg wash)
- 1 1/2 cups Panko bread crumbs
- extra light olive oil (Use a higher smoke point oil for frying)
- 1/3 cup mayonnaise
- 1 medium garlic clove (pressed or grated)
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Nutrition:
- Calories: 303 kcal
- Carbohydrate: 23 g
- Protein: 6 g
- Fat: 21 g
- Saturated Fat: 3 g
- Trans Fat: 0.03 g
- Cholesterol: 60 mg
- Sodium: 704 mg
- Fiber: 2 g
- Sugar: 4 g
- Unsaturated Fat: 16 g
- Serving Size: 1 serving
- To Make Fried Zucchini Crisps:
- Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs.
- Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.
- Next, use a fork to dip floured zucchini in the beaten egg mixture, turning to fully coat, and let the excess egg drip back into the bowl before transferring to breadcrumbs.
- Move the zucchini to the bread crumbs bowl and coat all sides of the zucchini with crumbs. It helps to scoop the breading on top of the zucchini pieces so they are easier to flip and coat. Transfer to a platter and repeat with the remaining zucchini rounds.
- Heat a large, non-stick, heavy-bottomed skillet over medium heat and add about 1/4" oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer or when a bread crumb sizzles in the oil then add breaded zucchini chips in batches in a single layer and saute 3 minutes per side or until golden brown on each side. If browning too quickly, reduce the heat. Once zucchini is done frying, transfer them to a rack set over paper towels and repeat with remaining zucchini. Serve warm with aioli sauce.
- To Make Garlic Aioli Dip:
- In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and serve.
Fried Zucchini Sticks Recipe – Copycat White Spot Zoo Recipe
Copycat Zoo Sticks are fried zucchini sticks that are amazingly delicious. This is a fun and easy appetizer recipe. Full of flavor.
Provided by: All She Cooks
Total time: 14 minutes
Cook time: 4 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Provided by: All She Cooks
Total time: 14 minutes
Cook time: 4 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- Vegetable oil for frying
- 1 large zucchini (chopped into 1/4 inch sticks)
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 beaten egg
- 2 tablespoons milk
- 1/2 cup regular bread crumbs
- 1/3 cup sour cream
- 1/3 cup ranch dressing
Nutrition:
- Calories: 254 kcal
- Carbohydrate: 22 g
- Protein: 6 g
- Fat: 16 g
- Saturated Fat: 5 g
- Cholesterol: 58 mg
- Sodium: 937 mg
- Fiber: 2 g
- Sugar: 4 g
- Serving Size: 1 serving
- Heat oil in deep fryer or pot on stove to 375 degrees Fahrenheit
- Mix flour, salt and pepper and place in shallow dish. Beat eggs and milk in another shallow dish. Place bread crumbs in a third shallow dish.
- Coat the zucchini sticks in each shallow dish starting with the flour mixture, then the eggs and finally the bread crumbs.
- Mix the sour cream and ranch in a small dish and set aside. This will be the dip for your zucchini sticks.
- Place in hot oil and fry until golden brown, about 3-4 minutes. Remove sticks and place on paper towel for a couple minutes to drain oil. Serve with dip and enjoy.
- Adapted from: Deep-Fried Food.
Zucchini Fries
These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly side dish or appetizer.
Provided by: Erin Clarke / Well Plated
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 15
Provided by: Erin Clarke / Well Plated
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 15
Ingredients:
- 3 medium 7-inch zucchini (cut into 1/2 inch x 3 1/2-inch “sticks” (about 1 1/4 pounds))
- 1/2 cup Panko breadcrumbs
- 1/3 cup white whole wheat flour (or all-purpose flour)
- 1/4 cup finely grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 large egg whites
- Nonstick cooking spray (olive oil or canola oil flavored)
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons chopped fresh basil (or 1/2 teaspoon dried basil)
- 1 clove minced garlic (about 1 teaspoon)
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 ground black pepper
Nutrition:
- Serving Size: 1 (of 6); about 8 fries without dipping sauce
- Calories: 95 kcal
- Carbohydrate: 13 g
- Protein: 8 g
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Fiber: 2 g
- Sugar: 4 g
- Preheat
- Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
- Dry
- Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
- Combine
- In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
- Toss
- Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
- Bake
- Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.
- Dip
- While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.
