Crispy Baked Zucchini Fries With Feta-herb Dip

Enjoy the perfect shatter-crisp crunch with these oven-baked zucchini fries. Featuring a smart cornstarch barrier and a tangy feta-herb dip, these spears stay golden and snappy without the grease.

Prep Time 20

Cook Time 25

Salting and Resting Time 15

Total Time 1

Equipment

Food processor
Rimmed baking sheets
Parchment Paper

Ingredients

For the 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

For the 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

Instructions

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.

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 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.

Build the crunchy coating, then bread with intention

Preheat your oven to 450°F (230°C) with racks in the lower-middle and upper-middle positions. Line 2 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 of kosher salt.
In a shallow dish, beat the egg whites until frothy. In another dish, combine the flour with 2 tablespoons of cornstarch.
Working in batches, roll the dry zucchini spears in the flour mixture, dip into the egg whites, then press firmly into the panko-Parmesan mixture. Arrange on baking sheets with 1/2 inch of space between them.

Bake hot, flip once, and rotate the pans

Bake both trays for 12 minutes. Flip each spear gently, rotate the pans front to back and top to bottom, then bake for another 10 to 14 minutes until deeply golden. Finish with a final sprinkle of salt.

Notes

Safety Tip: Always keep one hand dry for the flour and panko dredges and one hand wet for the egg whites to prevent messy clumping.

Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. To restore the crunch, reheat in a 400°F oven or air fryer for a few minutes; avoid the microwave as it will make them soggy.

Keto Variation: For a low-carb version, replace the all-purpose flour with almond flour and swap the panko breadcrumbs for crushed pork rinds.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword baked zucchini fries, crispy zucchini, healthy snacks, keto-friendly

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