Pewter platter lined with parchment with zucchini fries and a bowl of lemon basil aioli.
Photography, Art Direction & Food Styling: Anthony Contrino

Zucchini fries is something that I almost always order when I come across it on a menu.  They’re so satisfying – nice and juicy on the inside and crispy on the outside.  I like to serve mine with Lemon Basil Aioli, but marinara works, too!

Grab my Lemon Basil Aioli recipe HERE!

Zucchini Fries

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6


  • 4 medium zucchini, about 2 pounds
  • 1 cup all-purpose flour
  • Kosher salt
  • 3 large eggs, beaten
  • 1 ½ cups seasoned breadcrumbs
  • Canola oil, for frying
  • Lemon Basil Aioli or marinara sauce, for serving


  • Fill a large dutch oven, fitted with a candy thermometer, with 2” worth of canola oil and heat over medium-high heat to 325-degrees.
  • Clean and thoroughly dry the zucchini and trim off the tops and bottoms.
  • Cut each zucchini in half, then cut each half into ¼” thick matchsticks.
  • In a shallow bowl, mix the flour with 1 tablespoon until well combined.
  • Place the egg and breadcrumbs each into their own shallow bowl.
  • Dredge the zucchini in the flour mixture, shaking off any excess.
  • Dip the zucchini in the egg, allowing any excess to drip off.
  • Coat the zucchini with the breadcrumbs.
  • Fry the zucchini, in batches, until golden brown on all sides, for 2 to 3 minutes.
  • Transfer to a wire rack to drain and season with salt.
  • Serve hot with Lemon Basil Aioli or marinara sauce.
Course: Side Dish, Vegetables
Author: Anthony Michael Contrino