Best 10 French Fried Zucchini Sticks Recipes

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**Crispy, golden brown, and bursting with flavor, these French-fried zucchini sticks are an irresistible appetizer or side dish that will be the star of any gathering.**

Made with fresh zucchini, coated in a flavorful breadcrumb mixture, and fried to perfection, these zucchini sticks are a delightful treat that everyone will love. This recipe includes three variations to cater to different tastes: a classic breadcrumb coating, a cheesy parmesan coating, and a spicy coating made with chili powder and cayenne pepper. Whether you prefer a classic flavor, a cheesy twist, or a touch of spice, these zucchini sticks have something for everyone. So get ready to indulge in this delicious and versatile dish that is sure to become a family favorite.

Let's cook with our recipes!

ZUCCHINI FRIES



Zucchini Fries image

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

Categories     Appetizer     Side Dish

Time 40m

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 (of 6); about 8 fries without dipping sauce, Calories 95 kcal, Carbohydrate 13 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 2 g, Sugar 4 g

FRIED ZUCCHINI



Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Steps:

  • Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
  • When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
  • Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

BAKED PARMESAN ZUCCHINI FRIES



Baked Parmesan Zucchini Fries image

These crunchy and low-fat veggie fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
2 large eggs
2 1/2 cups panko breadcrumbs (see Cook's Note)
1/2 cup finely grated Parmesan
1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

Steps:

  • Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
  • Add about a half of the zucchini sticks to the bag with 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. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

FRENCH FRIED ZUCCHINI STICKS



FRENCH FRIED ZUCCHINI STICKS image

Categories     Vegetable     Side     Fry     Quick & Easy

Yield 2 people

Number Of Ingredients 6

1 pound young zucchini, washed
1 tablespoon kosher salt
1/2 cup flour
vegetable oil for frying
3 garlic cloves,peeled and crushed
freshly ground pepper

Steps:

  • Cut off and discard ends of zucchini. Cut into julienne strips 1-1/2 inches long by 1/4 inch thick (like for french fried potatoes) Place sticks in a colander;sprinkle with salt. Let stand 30 minutes (Excess liquid will drain off) Rinse briefly in cold water and pat dry with paper towels; toss with flour until well-coated. Heat 1-1/2 inches oil with garlic until hot. Brown zucchini in a single layer until golden brown. Drain and serve. Any leftovers are good chilled.

FRIED ZUCCHINI STICKS



Fried Zucchini Sticks image

Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.

Provided by Emo G.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 23m

Yield 4

Number Of Ingredients 9

oil for frying
¾ cup buttermilk
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
¼ cup Parmesan cheese
½ teaspoon baking powder
¼ teaspoon salt
2 zucchini, sliced into 3-inch sticks

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk buttermilk and eggs together in a shallow dish.
  • Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
  • Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
  • Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g

BAKED ZUCCHINI FRIES



Baked Zucchini Fries image

This recipe is easy and delicious! Can be used for appetizers or part of the main course!

Provided by Tralayna

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 4

Number Of Ingredients 5

cooking spray
½ cup bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
3 zucchinis - ends trimmed, halved, and cut into 1/2-inch strips

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
  • Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
  • Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 15 g, Cholesterol 97.4 mg, Fat 5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.9 g, Sodium 225 mg, Sugar 3.6 g

BAKED PANKO-BREADED ZUCCHINI FRIES



Baked Panko-Breaded Zucchini Fries image

A surprisingly tasty, yet healthy, alternative for your fry craving. Use marinara sauce, ranch sauce, or your favorite dipping sauce to finish off this tasty snack.

Provided by Jennifer Conley

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 2

Number Of Ingredients 6

3 small zucchini, cut into french-fry shaped pieces
salt to taste
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons Italian seasoning
2 eggs, beaten

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Season zucchini pieces with salt.
  • Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
  • Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
  • Bake zucchini in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 47.1 g, Cholesterol 194.8 mg, Fat 10.4 g, Fiber 3.9 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 505.3 mg, Sugar 3.7 g

FRENCH-FRIED ZUCCHINI



French-Fried Zucchini image

Make and share this French-Fried Zucchini recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 eggs, separated
1 1/4 teaspoons salt
2 tablespoons salad oil
3/4 cup beer, at room temperature
3/4 cup flour
6 -8 medium zucchini

Steps:

  • Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
  • Cover bowl with plastic wrap and let stand overnight or several hours.
  • Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
  • Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
  • Drain, rinse and pat dry with paper towels.
  • When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
  • Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
  • Cook until golden brown (about 2 minutes) remove to paper towels to drain.
  • Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

Nutrition Facts : Calories 247.9, Fat 10, SaturatedFat 1.9, Cholesterol 105.8, Sodium 793.5, Carbohydrate 29.5, Fiber 3.9, Sugar 5.3, Protein 9.3

OVEN-FRIED ZUCCHINI STICKS



Oven-Fried Zucchini Sticks image

Make and share this Oven-Fried Zucchini Sticks recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese or 2 tablespoons asiago cheese, freshly grated
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
3 medium zucchini
1/4 cup milk
1 egg (might need 2)
1 cup spaghetti sauce or 1 cup ranch dressing

Steps:

  • Preheat oven to 400 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
  • Set aside.
  • Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
  • Beat egg and milk in a shallow bowl.
  • Dip each piece of zucchini in egg mixture then bread crumb mixture.
  • Repeat until all of the sticks are coated; place them on prepared cookie sheet.
  • Bake for 10-15 minutes or until brown and tender.
  • Serve with warm spaghetti sauce or ranch dressing.

FRIED ZUCCHINI



Fried Zucchini image

Fried food is probably not on anyone's lists of healthy eats, but you have to start with this: Fat is good for you. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it's high quality and you don't eat it to the exclusion of plants. That's one reason you shouldn't reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)

Provided by Mark Bittman

Categories     brunch, dinner, lunch, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 medium zucchini, about 2 pounds
3 eggs
Salt
Black pepper
1 cup all-purpose flour
3 cups bread crumbs, preferably fresh
Neutral oil, such as canola or grapeseed, for deep-frying
1/4 cup chopped fresh parsley leaves for garnish
2 lemons, quartered, for serving

Steps:

  • Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
  • Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
  • Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
  • Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
  • Garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 56 grams, Carbohydrate 90 grams, Fat 65 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • For a crispier coating, double-coat the zucchini sticks in the flour mixture and egg mixture.
  • To make sure the zucchini sticks are evenly cooked, fry them in batches and avoid overcrowding the pan.
  • If you don't have breadcrumbs, you can use crushed crackers or cornmeal as a substitute.
  • Feel free to add your favorite seasonings to the flour mixture, such as garlic powder, onion powder, or paprika.
  • Serve the zucchini sticks with your favorite dipping sauce, such as ranch dressing, marinara sauce, or ketchup.

Conclusion:

French fried zucchini sticks are a delicious and easy-to-make appetizer or side dish. With a crispy coating and a tender, flavorful interior, they're sure to be a hit at your next party or gathering. So next time you're looking for a fun and tasty way to enjoy zucchini, give this recipe a try!

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