These Herby Crispy Fried Zucchini Spears with Citrus Ranch Absolutely Ate (Summer Side Dish GOAT)
Hey y’all! 🥒🍋
I’ve been craving something fried and veggie based that doesn’t feel too heavy, and this zucchini recipe I found on Reddit delivered big time. These are perfectly crispy on the outside, tender inside, loaded with fresh herbs and spices, and that citrus ranch dip is dangerously addictive.
I made them last night and they disappeared in minutes. They’re such a fun way to use up summer zucchini!
How They Turned Out
The triple dredge (flour → egg → herby panko) gave them an amazing crunchy coating. I loved the mix of rosemary, basil, oregano, and thyme it made them smell like a garden. The citrus ranch with pickle juice and a touch of Cajun seasoning is the perfect bright, tangy contrast.
Crispy Fried Zucchini Spears with Citrus Ranch
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Ingredients
- Zucchini & Breading:
Fresh zucchini, cut into spears
Flour dredge: flour + salt, pepper, garlic powder, onion powder, smoked paprika
Egg batter: 2 eggs, beaten
Panko breading: panko breadcrumbs + same spices as flour + chopped fresh herbs (rosemary, basil, oregano, thyme)
- Citrus Ranch Dip:
Mayo
Milk (let sit a few minutes to thicken slightly)
Lemon juice
½ packet Hidden Valley ranch seasoning
Cajun seasoning
Smoked paprika
Pickle juice
Pinch of citric acid (optional)
Directions
- Mix up your flour dredge and herby panko (can be done ahead).
- Cut zucchini into spears. Dredge in seasoned flour → egg wash → herby panko.
- Heat vegetable oil to 375°F. Fry until golden brown.
- Immediately sprinkle with finishing salt after frying.
- Plate, squeeze fresh lemon over top, and grate parmesan on top.
- Serve hot with chilled citrus ranch on the side.
These fried zucchini are crispy, flavorful, and taste like summer. The fresh herbs really elevate them, and that citrus ranch is the perfect dipping sauce. They’re great as an appetizer or side dish.
I’m definitely making these again while zucchini is in season. Highly recommend!
Nancy