More Than Recipes
Good Buddy Butter Club
Menu
Profile
Crisp flour-coated zucchini fries seasoned with green herbs and black pepper, served with ranch, marinara, and garlic aioli.

Zucchini Fries

Fry the lightly coated zucchini in small batches so each piece stays crisp and golden. The centers remain tender, making the first hot fry hard to resist while the rest are still cooking.

By Betty Lou Gardner30 minUpdated 2026-08-25

These Zucchini Fries are crisp, golden, and irresistibly snackable, with a light coating that gives way to tender zucchini inside! Simple ingredients and a quick fry create a side dish that's equally at home alongside burgers, sandwiches, or as a casual appetizer with dipping sauces. They're a delicious way to make the most of summer zucchini when the garden starts producing more than expected.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

These usually show up when the zucchini in the garden starts getting bigger than anyone planned for. I always try to fry them in small batches because that's the easiest way to keep them crisp. By the time the last batch comes out of the fryer, somebody has usually already helped themselves to the best-looking ones cooling on the counter.

How to Make Zucchini Fries

◆
Zucchini cut into even fry-shaped sticks on a wooden cutting board beside a kitchen knife.
01

Slice the Zucchini

Cut the zucchini into even fry-shaped sticks, trimming away any tough skin or spongy seed core if needed.

Damp zucchini sticks draining beside a bowl of zucchini lightly coated with flour.
02

Moisten and Flour

Briefly soak the zucchini in lightly salted water, drain well, and toss one batch at a time with a thin coating of flour.

Lightly floured zucchini sticks frying in bubbling oil in a deep pot as a wire spider lifts the finished pieces.
03

Fry Until Golden

Fry in small batches at 350°F until crisp and lightly golden, allowing the oil to recover between batches.

A hand sprinkling salt over freshly fried zucchini sticks draining on paper towels.
04

Season and Serve

Drain, sprinkle immediately with salt, and serve hot with dipping sauces if desired.

Crisp flour-coated zucchini fries seasoned with green herbs and black pepper, served with ranch, marinara, and garlic aioli.

Zucchini Fries

Fry the lightly coated zucchini in small batches so each piece stays crisp and golden. The centers remain tender, making the first hot fry hard to resist while the rest are still cooking.

By Betty Lou Gardner

Prep10 minCook15 minTotal30 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Optional Dipping Sauces

Optional Seasonings

Instructions

  1. 2–3 large zucchini
  2. neutral oil, for deep frying
  3. 2 quarts cold water; 2 teaspoons salt
  4. 1–2 cups all-purpose flour
  5. lightly floured zucchini; neutral oil at 350°F
  6. salt, to taste

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About 1 handful fries

Calories
120
Carbohydrates
18 g
Protein
3 g
Fat
4 g
Saturated Fat
0.4 g
Cholesterol
0 mg
Sodium
310 mg
Fiber
1.5 g
Total Sugars
2 g

You May Also Like

Four mushroom-and-tomato stuffed zucchini halves topped with browned cheddar cheese in a brown ceramic baking dish.

Stuffed Zucchini with Mushrooms

1 hrEasy
Four baked tomato halves topped with buttery bread, parsley, and Parmesan in a vintage floral baking dish.

Baked Tomato Halves

35 minEasy
Bowl of garlic broccoli salad with broccoli, sliced mushrooms, diced avocado, garlic vinaigrette, oregano, and lemon wedges.

Garlic Broccoli Salad

1 hr 20 minEasy
Slow cooker filled with shredded French dip beef surrounded by toasted sandwiches with optional provolone and bowls of warm au jus.

Slow Cooker French Dip Sandwiches

9 hr 35 minEasy
Four grilled lime chicken breasts with cilantro and lime wedges on a platter beside black beans, tortillas, and roasted peppers.

Summer Lime Chicken Breasts

1 hr 30 minEasy
Classic bulgur pilaf garnished with chopped parsley and a lemon wedge in a cream-colored serving bowl.

Classic Bulgur Pilaf

30 minEasy
Warm celery, red apple, onion, and raisin sauté in a large skillet on a warm vintage table setting.

Apple & Raisin Skillet

20 minEasy
Brazilian tomato rice with onion and tomato served in a vintage enamel saucepan.

Brazilian Tomato Rice

40 minEasy
Large serving bowl of creamy potato salad sprinkled with paprika on a red, white, and blue picnic table at an outdoor gathering.

Classic Potato Salad

3 hrEasy
Family-style Yorkshire pudding baked until deeply golden in a square metal pan and served with brown gravy.

Classic Yorkshire Pudding

50 minEasy
Vintage-style bowl of Copper Penny Carrots with carrot rounds, onion rings, and green bell pepper in a tomato marinade beside a handwritten recipe card and condensed tomato soup can.

Copper Penny Carrots

12 hr 30 minEasy
Golden herb-seasoned roasted potato wedges garnished with chopped parsley on a cream serving platter.

Crispy Roasted Potatoes

1 hr 15 minEasy
Showing You May Also Like 1 through 4 of 12
Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

What Cooks Are Saying

◆
—

No reviews yet

00
00
00
00
00

Review Zucchini Fries

Your review will be held for moderation. Approved reviews display the name you enter below; your email is never published.

Rating
Choose 1 to 5 stars

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com