The farmers market is bursting with fresh zucchini and I bet many home gardens are too, so turn this delicious Summer vegetable into an appetizer everyone will love: oven-baked zucchini fries with buttermilk ranch dipping sauce. For the fries, I dipped the zucchini strips in flour, lightly beaten egg, and panko bread crumbs for an extra crunchy coating. Of course, if you are short on time, serve them with store-bought ranch, but if you love this dressing as much as I do, you won't regret making this tangy and fresh buttermilk ranch. Not only are these fries great as an appetizer, but they would make a great side dish too. So celebrate the season with zucchini fries and buttermilk ranch!
- Zucchini Fries:
1 pound of zucchini, preferably not the patty pan variety since they don't lend themselves to fries shape
3/4 cup flour
1 1/2 cup panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
- Buttermilk Ranch:
1/2 pint buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon buttermilk powder
1 clove garlic, finely chopped
2 tablespoons red or white onion, finely chopped
1 tablespoon champagne or white wine vinegar
Lemon juice to taste
2 tablespoons chives, finely chopped
2 tablespoons celery leaves, finely chopped
1/8 cup Italian parsley
salt and pepper to taste
- Preheat the oven to 400°F. Prepare the zucchini fries by chopping the zucchini into long strips
- Using three separate bowls, use one for the flour, use the next to lightly beat the eggs, and fill the last bowl with the panko crumbs, salt and pepper. Begin by lightly coating the zucchini in flour, next dip in the egg, and lastly dip the zucchini strips in the panko crumbs.
- Place the zucchini strips on a wire rack on top of a cookie sheet. Cook the fries until golden about 25 to 30 minutes.
- While the zucchini strips are cooking, start the buttermilk ranch by placing the sour cream, mayonnaise, buttermilk, vinegar, lemon juice and powdered buttermilk in a food processor, blend well.
- Add garlic and onions and pulse until well incorporated.
- Add the finely chopped herbs and pulse until well incorporated. Season with salt and pepper to taste. Dressing can keep in the fridge for about a week.
- Vegetables, Appetizers
- Serves 6-8 as an appetizer.