This recipe is floating around Pintrest lately. I knew I would have to follow my sister’s lead and serve these alongside hamburgers. These were really tasty and a healthier alternative to fries, and if you haven’t made homemade ranch before, you really should! It’s fresh, creamy, flavorful, and what makes it even better is that it’s cheap to make and full of ingredients that you can pronounce. Thanks for reading, enjoy!
P.S. I reheated the leftover “fries” in the oven at 350 degrees for about 8 minutes, and they were just as crispy! 🙂
Baked Zucchini Fries – adapted from Confections of a Foodie Bride
- 1/4 cup AP flour
- 2 eggs
- 2 cups Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (*I forgot to add this, but it would have been a nice addition*)
- 1 lb zucchini, cut into 4-5-inch sticks
- Preheat oven to 425 and place a cooling rack in your baking sheet.
- Place flour in a large zipper bag.
- Whisk eggs with 2 Tbsp water and place in a shallow dish.
- Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
- Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
- Place breaded zucchini on the baking sheet.
- Bake 18-20 minutes, until golden brown.
Buttermilk Ranch Dressing – adapted from Confections of a Foodie Bride
- 3/4 cup mayonnaise
- 3/4 cup Greek yogurt or sour cream
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup buttermilk
- 1 tsp dried parsley
- 1 tsp dried chives
- 1/2 tsp dried dill
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp white pepper
- Place all ingredients with 1/4 cup of buttermilk in a blender.
- Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
- Store in an air-tight jar in the fridge for a week or more.