Summer is the time for veggies from your own garden… if you have one. One of the easiest and most productive veggies to grow is definitely zucchini. In case you got a few home-grown zucchini lying around, you might want to take a look at these delicious Zucchini Fries with Ranch Dip. Quick and easy to prepare and really tasty. Like everything deep-fried. ;P
If you have friends with a garden, you may have heard that zucchini can be problematic sometimes. Those fellas grow quickly and when the weather is good, they sometimes produce a lot of fruit at once. Means you suddenly have so many zucchini and not enough time or capacity to use them all, because they produce more and more each day. In Germany, we call it »Zucchinischwemme« which could be translated to zucchini overflow, I guess. ;)
We planted zucchini on our terrace only once so far. Unfortunately, there was no overflow. Our zucchini only produced a few fruits for us, but admittedly, the plant didn’t have much space to spread out. Perhaps it would have been different in a larger garden. Who knows. Our strawberries grow a lot here…
Anyway, if you have a few zucchini lying around, whether from your own garden or from the supermarket, prepare some zucchini fries! They are a great snack or side dish when BBQing, for example. If you want to get rid of zucchini quickly, it’s the best option. ;P
We love deep-fried stuff. These greenish fries here are great in combination with the ranch dip. In case you don’t want to deal with hot oil, you could prepare the zucchini fries in the oven or in an air fryer as well. Makes them even a big healthier when they are not swimming in hot oil. Right? :P
If you don’t want to make a ranch dip from scratch for your zucchini fries, get something ready-made. Ketchup or BBQ sauce will do the trick just as well. I guess most of you already have something like that in the fridge waiting to be used.
There is so much more you can do with zucchini besides breading them and throwing them into hot oil. One of our favorite dishes with zucchini are Zucchini Boats filled with Spelt & Fake Meat. So good! Some say they are better than the ones made with minced meat. ;)
Another zucchini classic we love to make – a classic Ratatouille. This simple French veggie dish is popular all over the world and looks incredibly good – don’t you think? The perfect summer dish!
INGREDIENTS / ZUTATEN
(2 servings)
For the zucchini fries:
3-4 smaller zucchini, cut into sticks
3-4 tbsp. all-purpose flour
2 medium eggs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
salt, pepper
2.1 oz. (60g) Panko (breadcrumbs)
2 tbsp. Parmesan, finely grated
oil/fat for frying
For the ranch dip:
5.3 oz. (150g) Greek yogurt
2 tbsp. mayonnaise
2 tbsp. chives, chopped
1/2 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
(2 Portionen)
Für die Zucchini Pommes:
3-4 kleinere Zucchini, in Stifte geschnitten
3-4 EL Mehl (Type 405)
2 Eier (M)
1/2 TL Knoblauchpulver
1/2 TL Zwiebelpulver
1/2 TL Oregano
Salz, Pfeffer
60g Panko (Paniermehl)
2 EL Parmesan, gerieben
Öl/Fett zum Frittieren
Für den Ranch Dip:
150g griechischer Joghurt
2 EL Mayonnaise
2 EL Schnittlauch, gehackt
1/2 TL getrocknete Petersilie
1/4 TL Knoblauchpulver
1/4 TL Zwiebelpulver
1 Spritzer frischer Zitronensaft
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the zucchini and cut off the ends, then cut them into finger-thick fries. Set aside.
2. Set up a breading station. Prepare a plate or shallow bowl with the flour. Whisk the eggs with the garlic powder, onion powder, oregano, and some salt and pepper on a second plate or in a second bowl. On the third plate or in a third bowl, mix the Panko (breadcrumbs) with the grated Parmesan. Roll the zucchini sticks first in the flour, then in the seasoned eggs, and finally in the breadcrumb mixture. Place on another plate until the oil/fat is hot.
3. Heat up a small saucepan with frying oil or fat. The zucchini fries should be able to float freely. As soon as the oil/fat has reached a temperature of about 320°F (180°C), fry the zucchini fries in several batches for about 2-3 minutes until golden brown. You should not add too many fries at once, so the temperature of the oil/fat does not drop too much. Drain the finished zucchini fries on a plate lined with kitchen paper.
4. For the ranch dip, add the Greek yogurt, mayonnaise, chopped chives, dried parsley, garlic powder, onion powder, and a dash of fresh lemon juice to a small bowl and mix to combine. Season with salt and pepper and serve with the hot zucchini fries. Ketchup would be fine too, of course ;)
Note: If you don’t want to handle hot oil, you can also prepare the courgette fries in the oven. Simply place the breaded zucchini fries on a baking sheet lined with baking parchment (with some space between them), spray them with a bit of olive oil* and then bake them at 390°F (200°C) for about 20 minutes. You can also prepare the zucchini fries using an Air Fryer – in this case, the temperature should be 390°F (200°C) as well and the baking time is around 16-18 minutes.
1. Die Zucchini waschen, trocknen und die Enden abschneiden, dann in etwa fingerdicke Pommes schneiden. Zur Seite legen.
2. Eine Panierstation aufbauen – einen Teller oder eine Schüssel mit dem Mehl bereitstellen. Die Eier mit dem Knoblauchpulver, Zwiebelpulver, Oregano und etwas Salz und Pfeffer auf einem zweiten Teller oder in einer Schüssel verquirlen. Auf dem dritten Teller bzw. in einer Schüssel das Panko (Paniermehl) mit dem geriebenen Parmesan vermischen. Die Zucchini Pommes zuerst im Mehl, dann in den gewürzten Eiern und zum Schluss im Paniermehl-Mix wälzen. Auf einem weiteren Teller zwischenlagern, bis das Öl/Fett heiß ist.
3. Einen kleinen Topf mit genügend Öl/Fett erhitzen – die Zucchini Pommes sollten relativ frei schwimmen können. Sobald das Fett/Öl eine Temperatur von etwa 180°C (320°F) erreicht hat, die Zucchini Pommes in mehreren Durchgängen jeweils für etwa 2-3 Minuten goldbraun frittieren. Man sollte nicht zu viele Pommes auf einmal frittieren, damit die Temperatur des Öls/Fett nicht zu stark sinkt. Die fertigen Zucchini Pommes auf einem Teller mit etwas Küchenpapier abtropfen lassen.
4. Für den Ranch Dip den Joghurt mit Mayonnaise, Schnittlauch, Petersilie, Knoblauchpulver, Zwiebelpulver und einen Spritzer frischer Zitronensaft in einer kleinen Schüssel verrühren. Mit Salz und Pfeffer abschmecken, dann zusammen mit den noch heißen Zucchini Pommes servieren. Ketchup passt natürlich auch dazu. ;)
Hinweis: Wer nicht mit heißem Fett hantieren möchte, kann die Zucchini Pommes auch im Backofen zubereiten. Die Pommes dazu einfach auf ein mit Backpapier ausgelegtes Backblech setzen (mit etwas Abstand zueinander), mit etwas Olivenöl* besprühen und dann bei 200°C (390°F) für etwa 20 Minuten backen. Auch mit einem AirFryer kann man die Zucchini Pommes zubereiten – hier sind es dann 200°C (390°F) und etwa 16-18 Minuten Backzeit.
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Here is a version of the recipe you can print easily.
Print
Zucchini Fries with Ranch Dip
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 2
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
You like regular French fries? How about some delicious Zucchini Fries with Ranch Dip? Sounds good, right?! Well, it is… so good!
Ingredients
For the zucchini fries:
3-4 smaller zucchini, cut into sticks
3-4 tbsp. all-purpose flour
2 medium eggs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
salt, pepper
2.1 oz. (60g) Panko (breadcrumbs)
2 tbsp. Parmesan, finely grated
oil/fat for frying
For the ranch dip:
5.3 oz. (150g) Greek yogurt
2 tbsp. mayonnaise
2 tbsp. chives, chopped
1/2 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
Instructions
1. Wash and dry the zucchini and cut off the ends, then cut them into finger-thick fries. Set aside.
2. Set up a breading station. Prepare a plate or shallow bowl with the flour. Whisk the eggs with the garlic powder, onion powder, oregano, and some salt and pepper on a second plate or in a second bowl. On the third plate or in a third bowl, mix the Panko (breadcrumbs) with the grated Parmesan. Roll the zucchini sticks first in the flour, then in the seasoned eggs, and finally in the breadcrumb mixture. Place on another plate until the oil/fat is hot.
3. Heat up a small saucepan with frying oil or fat. The zucchini fries should be able to float freely. As soon as the oil/fat has reached a temperature of about 320°F (180°C), fry the zucchini fries in several batches for about 2-3 minutes until golden brown. You should not add too many fries at once, so the temperature of the oil/fat does not drop too much. Drain the finished zucchini fries on a plate lined with kitchen paper.
4. For the ranch dip, add the Greek yogurt, mayonnaise, chopped chives, dried parsley, garlic powder, onion powder, and a dash of fresh lemon juice to a small bowl and mix to combine. Season with salt and pepper and serve with the hot zucchini fries. Ketchup would be fine too, of course. ;)
Notes
If you don’t want to handle hot oil, you can also prepare the courgette fries in the oven. Simply place the breaded zucchini fries on a baking sheet lined with baking parchment (with some space between them), spray them with a bit of olive oil* and then bake them at 390°F (200°C) for about 20 minutes. You can also prepare the zucchini fries using an Air Fryer – in this case, the temperature should be 390°F (200°C) as well and the baking time is around 16-18 minutes.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
