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Crispy Baked Zucchini Fries with Feta-Herb Dip Recipe

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4.3 from 12 reviews

This recipe delivers the ultimate crispy baked zucchini fries, paired with a tangy and creamy feta-herb dip. Featuring a crunchy panko-Parmesan coating and a secret step to dry the zucchini for extra crispiness, these fries bake to golden perfection in a hot oven. Perfect as a healthy snack or appetizer, they combine lightness and robust flavor with an easy-to-make dip that complements the fries beautifully.

Ingredients

Feta-Herb Dip

  • 4 ounces feta cheese (113g)
  • 1/2 cup whole-milk strained Greek-style yogurt (118ml)
  • 2 tablespoons water (30ml)
  • 1 tablespoon extra-virgin olive oil (15ml)
  • 1 small garlic clove, coarsely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 2 teaspoons fresh chopped dill, plus more for garnish
  • 1 tablespoon honey (15ml)

Zucchini Fries

  • 3 medium zucchini (about 8 ounces each), ends trimmed and quartered lengthwise
  • 1 cup panko breadcrumbs (2 ounces; 85g)
  • 1 cup grated Parmigiano-Reggiano cheese (2 ounces; 70g)
  • 1 tablespoon extra virgin olive oil (15ml)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup all-purpose flour (2 1/4 ounces; 64g)
  • 3 large egg whites
  • 2 tablespoons cornstarch (for coating)

Instructions

  1. Blend the feta-herb dip: In a food processor, blitz the feta cheese, Greek-style yogurt, water, extra-virgin olive oil, garlic, lemon juice, thyme, and dill until smooth, about 30 seconds. Spoon into a shallow bowl and refrigerate until serving.
  2. Cut, salt, and dry the zucchini spears: Quarter the zucchini lengthwise and shave away the seedy, watery core. Slice each quarter into spears about 1/2 inch thick and 3 inches long. Place the spears in a single layer on paper towels. Toss with 1 teaspoon of kosher salt and let sit for 15 minutes. Blot repeatedly with paper towels until the surface is dry and tacky to ensure maximum crispness when baking.
  3. Build the crunchy coating: Preheat your oven to 450°F (230°C) and position racks in the lower-middle and upper-middle positions. Line two baking sheets with parchment paper. Pulse the panko breadcrumbs 3 to 4 times in a food processor until slightly finer. Toss the panko with grated Parmigiano-Reggiano, 1 tablespoon olive oil, and 1 teaspoon kosher salt to create a flavorful coating mix.
  4. Bread the zucchini spears: In a shallow dish, beat the egg whites until frothy. In another shallow dish, combine the flour with cornstarch. Working in batches, roll the dry zucchini spears first in the flour-cornstarch mixture, then dip into the egg whites, and finally press firmly into the panko-Parmesan mixture. Arrange coated spears on the prepared baking sheets with about 1/2 inch space between each to allow even air circulation and crisping.
  5. Bake, flip, and rotate: Bake both trays simultaneously for 12 minutes. Then carefully flip each spear, rotate the pans front to back and move top to bottom rack to ensure even baking. Bake for another 10-14 minutes or until the fries are deeply golden and crispy. Finish with a final sprinkle of kosher salt and serve immediately with the chilled feta-herb dip, garnished with additional thyme and dill if desired.

Notes

  • Drying the zucchini spears after salting is key to achieving a crispy coating; don’t skip this step.
  • Pulse the panko breadcrumbs to create a finer texture that sticks better to the zucchini and crisps nicely in the oven.
  • Use cornstarch mixed with flour for the coating to add extra crunch.
  • Flipping and rotating the trays halfway through baking ensures even color and texture on all fries.
  • The feta-herb dip can be made ahead and refrigerated for up to 2 days.
  • Serve the fries hot straight from the oven to enjoy maximum crispiness.

Find it online: https://flavorspath.com/crispy-baked-zucchini-fries-with-feta-herb-dip-recipe/