Crispy Fried Zucchini Sticks with Ranch Dip

Table of Contents

Golden, crunchy on the outside and tender on the inside—these crispy zucchini sticks are the ultimate appetizer or snack! Paired with a creamy ranch dip, they’re a delicious way to enjoy zucchini that even veggie skeptics will love.

Timing

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Total Time: 25–30 minutes

Ingredients (Serves 4)

For the Zucchini Sticks:

2 medium zucchini

½ cup all-purpose flour

2 large eggs

2 tbsp milk

1 cup breadcrumbs (panko or regular – panko makes it crunchier)

½ cup grated Parmesan cheese

1 tsp garlic powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

oil (for frying)

For the Ranch Dip:

½ cup mayonnaise

½ cup sour cream (or Greek yogurt)

1 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, chopped

½ tsp garlic powder

½ tsp onion powder

1 tsp lemon juice (or vinegar)

Salt & pepper, to taste

‍ Instructions

Step 1: Prepare the Zucchini

Wash zucchini and cut into sticks (about 3–4 inches long, ½-inch thick).
Pat dry with paper towels to remove excess moisture.

Step 2: Set Up Breading Station

Place flour in one shallow dish.

In another dish, whisk eggs with milk.

In a third dish, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

Step 3: Bread the Zucchini

Dredge zucchini sticks in flour (shake off excess).

Dip into egg mixture.

Coat with breadcrumb mixture, pressing gently so crumbs stick well.

Step 4: Fry the Zucchini

Heat about 1–2 inches of oil in a skillet over medium-high heat (350°F / 175°C).

Fry zucchini sticks in batches, 2–3 minutes per side, until golden brown and crispy.

Transfer to a plate lined with paper towels to drain excess oil.

(Option: Air Fryer – Spray with oil and cook at 400°F / 200°C for 10–12 minutes, flipping halfway.)

Step 5: Make the Ranch Dip

In a bowl, whisk together mayonnaise, sour cream, parsley, chives, garlic powder, onion powder, and lemon juice.

Season with salt and pepper to taste. Chill until serving.

Step 6: Serve

Arrange zucchini sticks on a platter.

Serve hot with ranch dip on the side.

Tips

For extra crispiness, double-coat zucchini (dip in egg and breadcrumbs twice).

Add cayenne pepper or chili flakes to the breadcrumb mix for a spicy kick.

Use gluten-free breadcrumbs if needed.

Nutrition (per serving, with dip – approx.)

Calories: 280

Protein: 8g

Carbs: 21g

Fat: 18g

Fiber: 3g