Crispy Zucchini Fries with Creamy Feta Dip

I wanted to make one of my mom’s famous recipes to pair with our favorite chardonnay from Bread and Butter! Aside from being delicious, we love what Bread & Butter wines is all about and we’re proud to support incredible female winemakers such as Linda Trotta. My mom has been the most influential woman in my life and has taught me that simple is always best, with wine being no exception. Picking out a delicious bottle of wine should be simple, stress-free, and uncomplicated. So, pair your favorite bottle of white wine with these crispy zucchini fries for the ultimate snack or appetizer. Here’s a reel showing exactly how I make them. Enjoy!

What You'll Need:

For Zucchini Fries:
+ 4 zucchini, cut into sticks
+ 3/4 cup panko
+ 1/4 cup Italian breadcrumbs
+ 3/4 finely grated parmesan
+ Fresh parsley, chopped for garnish
+ 1/2 cup flour
+ 2 large eggs
+ 1/4 tsp. paprika
+ 1/4 tsp. garlic powder
+ 1/4 tsp. cayenne
+ Salt & pepper to taste

For Feta Dip:
+ 6 oz. feta cheese
+ 3/4 cup whole fat Greek yogurt
+ 2 cloves garlic
+ Zest of 1 lemon
+ 2 tbsp. EVOO
+ 1 tbsp. Fresh mint, chopped
+ 1/2 tsp. oregano
+ Pepper to taste


For Feta Dip:
1. I suggest making creamy feta dip first and refrigerating to thicken while making the zucchini fries.

2. Combine all ingredients in a food processor and blend until smooth.

For Zucchini Fries:
1. Preheat oven to 425 degrees.

2. In a dish, combine eggs, milk, salt, and pepper, then whisk together.

3. In a separate dish, combine panko, Italian breadcrumbs, parmesan, paprika, garlic powder, salt, pepper, and cayenne, then mix together. In another dish, add flour.

4. Dip zucchini into flour, then egg wash, and then into breadcrumb mixture.

5. Place zucchini fries onto baking sheet, making sure they are slightly spread out. Bake for approximately 30-35 minutes until golden brown and crispy.

6. Garnish with parsley, dip into the creamy feta dip, & enjoy!

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