Zucchini Fries

How to Make Zucchini Fries

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1. Heat the oven to 220°C / 425°F (200°C / 390°F fan). Set a wire rack over a baking tray and grease the rack lightly.

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2. Cut the courgettes into sticks about 1 cm thick and 8 cm long. Toss them with the salt in a colander and leave for 10 minutes, then pat them very dry with kitchen paper.

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3. Put the flour on a plate. Beat the eggs in a shallow bowl. Mix the panko, Parmesan, garlic powder, paprika and pepper on a third plate.

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4. Coat each stick in flour, dip it into the egg, then press it firmly into the panko mixture. Lay the sticks on the rack, spaced apart.

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5. Spray the fries lightly with oil, or drizzle with the olive oil.

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6. Bake for 20 to 25 minutes until deep golden and crisp, turning the tray around halfway so that they colour evenly.

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7. Serve hot with the marinara or ranch for dipping.

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Tips for Making Zucchini Fries

• Salt the sticks and pat them dry. It draws out moisture that would otherwise make the crust soggy, and it helps the coating to stay on.
• Bake them on a wire rack. The hot air can reach the underside, and the fries crisp on all sides instead of steaming against the tray.
• Press the crumbs on firmly. Loose crumbs fall off in the oven, and a firm coating gives a thick, even crust.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What to Serve with Zucchini Fries

• Marinara sauce
• Ranch dressing
• Grilled chicken

Storing & Reheating Zucchini Fries

Best eaten straight from the oven. Leftovers keep in the fridge for 1 day and can be re-crisped in a hot oven or an air fryer for 5 minutes. The uncooked, coated sticks freeze well for up to 1 month.

Zucchini Fries FAQ: Common Questions

Zucchini Fries Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.