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Crunchy Baked Zucchini Fries with Caramelized Onion Dip

Crunchy Baked Zucchini Fries with Caramelized Onion Dip

Without fail, before we can get these Crunchy Baked Zucchini Fries with Caramelized Onion Dip to the platter, they're half gone. Baked until golden and crisp, these "fries," dunked in a richly flavorful caramelized onion dip, are addictive!

Bite Me Bit

"Stop eating peoples old French fries, pigeon! Have some self respect! Dont you know you can fly?"

-Tracy Morgan


Zucchini Fries

3 medium zucchini, peeled and cut into 3-inch-long sticks
2 tsp kosher salt
¼ cup flour
2 large eggs, lightly whisked
1 cup panko (Japanese breadcrumbs)
½ cup freshly grated Parmesan cheese
1 tsp dried Italian herbs
2 tbsp olive oil

Caramelized Onion Dip

1 tbsp olive oil
1 large sweet onion, sliced
1 tsp brown sugar
¼ tsp kosher salt
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp yellow mustard
½ cup mayonnaise
¼ tsp freshly ground black pepper


1) Place cut zucchini in a strainer, sprinkle with salt and toss to coat. Let drain 45 minutes.

2) Meanwhile, prepare onion dip. In a medium skillet, heat olive oil over medium-low heat. Add onions, brown sugar and salt, cooking 10-15 minutes, stirring occasionally. Once onions are softened and golden, remove from heat and stir in cider vinegar. Place onion mixture in a food processor or blender. Add honey and mustard, blending until smooth. Place in a bowl and stir in mayonnaise and black pepper. Cover and refrigerate until ready to use.

3) Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with non-stick cooking spray. Remove zucchini from strainer, rinsing very well under cold water to remove salt. Pat zucchini dry with a kitchen towel. Place flour in a medium bowl, eggs in another bowl and the panko, Parmesan and Italian herbs in a third bowl. Working one at a time, dip zucchini in flour, shaking off excess. Next dip in egg and coat with panko mixture, pressing well to adhere crumbs. Place on prepared baking sheet and repeat with remaining zucchini. Drizzle entire sheet of zucchini with 2 tbsp olive oil. Bake 12 minutes, turn sticks and continue baking 6-8 minutes more, until golden brown and crispy. Serve immediately with caramelized onion dip.

Serves 4-6

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