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 by reading more for the recipe.
Adapted from Epicurious Ingredients Zucchini Fries Directions Serves 6-8 as an appetizer.
Zucchini Fries With Buttermilk Ranch Dip
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
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
Adapted from Epicurious
Serves 6-8 as an appetizer.