Fried Zucchini with Dipping Sauces

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Fried Zucchini with Dipping Sauces

Learn how to make some crispy fried zucchini and the best recipes for fried zucchini dipping sauce. Make some fried zucchini with dipping sauce today!

5 from 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine American

Servings 4

Calories 286 kcal

Equipment

1 vegetable peeler optional
1 cutting board
1 cutting knife
2 mixing bowls
1 small saucepan
1 slotted spoon
2-3 paper towels
1 serving dish
1-4 small glass bowls for serving the dip

Ingredients

1-4 zucchini 1 large, 2 medium, or 4 small
¼-½ teaspoon salt for sprinkling on the zucchini pieces before frying
½ cup all purpose flour
2 teaspoons seasoning salt
2 eggs, beaten
¾-1 cup canola oil enough to fill a small saucepan with about 1 inch of the oil

Instructions

Peel zucchini, if desired, then cut zucchini lengthwise into 4 to 8 pieces, depending upon the size of your zucchini. Slice each long piece into 2-inch pieces. If you are making these into toe shapes, you can round the corners a bit.
Pat the slices dry and sprinkle salt on the zucchini pieces to draw out the moisture before dipping in the egg mixture.
In one medium-sized mixing bowl, mix the flour and seasoning salt. In another medium-sized mixing bowl, beat the two eggs. Set aside.
Place a couple of paper towels on a plate or in a bowl.
Heat oil in the saucepan over medium heat.
Place a few (5-7) zucchini pieces in the bowl with the beaten eggs and stir to coat.
Using a fork, transfer the egg-covered zucchini into the flour mixture and toss with a different fork to coat.
Place the zucchini pieces in the hot oil and fry for about 2-3 minutes.
While the zucchini is frying, place more zucchini pieces in egg, then flour, to get ready for frying.
Remove the fried zucchini from the saucepan with a slotted spoon. Place on the paper towel on the plate or bowl.
Repeat the coating and frying process until all of the zucchini is fried and on the plate or in the bowl.
Serve the fried zucchini with dipping sauces or enjoy all on their own.

Notes

The ingredients and instructions for the dipping sauces you can make from scratch are listed below.

BBQ Campfire Sauce:

This sauce could not be easier to make. Just take equal parts barbecue sauce and mayonnaise and mix together in a bowl. For example, combine 2 tablespoons of barbecue sauce with 2 tablespoons mayonnaise and you have enough sauce to serve 4 people.

Fry Sauce:

This fry sauce for dipping fried zucchini is very similar to the recipe for BBQ Campfire Sauce above. The only difference is that you use ketchup instead of barbecue sauce. Combine 2 tablespoons of ketchup with 2 tablespoons of mayonnaise for enough to serve 4. We also like to use this sauce when we go camping and have some fried or grilled fish fillets to eat.

Tzatziki Sauce:

To make a simple, traditional Greek tzatziki sauce, just combine the following ingredients:

1/2 cup grated cucumber (press the shreds into a paper towel to absorb extra moisture)

1 cup Greek yogurt

1 tablespoon lemon juice

1/2 tablespoon extra virgin olive oil

1 garlic clove, minced

1/4 teaspoon salt

1 tablespoon chopped, fresh dill (or 1 teaspoon dried)

3 slices of preserved lemon to garnish (optional)

This recipe makes about a cup and a half of zucchini dipping sauce, so you might have some left over for another meal. Tzatziki is also delicious with pita bread or served as a dipping sauce for fresh veggies.

Avocado Crema:

Avocado crema is a creamy, smooth sauce that can be used for dipping or as a salad dressing. This cool, refreshing sauce is also great on top of your favorite spicy dish. It makes a fabulous dipping sauce for fried zucchini. Here’s what you will need:

2 avocados, peeled and pitted

1/2 cup sour cream

1/2 teaspoon salt (more or less to taste)

3 tablespoons lime juice

1 garlic clove

Add all ingredients to a food processor and blend until smooth. Store in the refrigerator until ready to serve. This recipe makes about 1 and 1/2 cups of zucchini dipping sauce. If it’s too thick, you can add water 1 tablespoon at a time until the desired consistency is reached.

Creamy Onion Dip:

Combine 1 16-ounce container of sour cream with 1 envelope of onion soup mix. Blend ingredients together. You can even mix this dipping sauce directly in the sour cream container if you are camping and trying not to use too many dishes.

Dill Dip:

Similar to the onion dip, this dill dip recipe may be mixed directly in a sour cream container. Here are the simple ingredients:

1 16 ounce container sour cream

2 tablespoons dried dill weed

2 tablespoons dried minced onion

1 tablespoon dried parsley

1 teaspoon garlic powder (or granulated garlic)

1/8 teaspoon salt

Combine all ingredients together. Serve right away, or chill until you are ready to serve. This cool, creamy dip makes the perfect dipping sauce for fried zucchini.

Seafood Dip:

A favorite dip around our house, this easy shrimp and crab dip makes about 5 cups of dipping sauce. In order to have the right consistency for dipping fried zucchini, I would definitely add the water, which is an optional ingredient. If you have leftover dip, it’s also great with pita chips and fresh veggies.

1 10.75 ounce can cream of mushroom soup

1 envelope unflavored gelatin (I bought mine in a multipack at Winco.)

1 cup water (optional)

1 8-ounce package of cream cheese (or Neufchatel), softened to room temperature

1 cup mayonnaise

1 6-ounce can of crab meat, drained

1 6-ounce can of shrimp, drained (or 1 cup frozen salad shrimp, thawed)

1 cup celery, chopped (optional)

2 or 3 green onions, chopped (reserve a few for sprinkling on top of the dip after it is finished)

1 or 2 tablespoons chopped preserved lemons (optional)

n a 2-quart saucepan, combine cream of mushroom soup, gelatin, and water, if using. Stir to dissolve the gelatin. Heat on medium heat on the stovetop just until gelatin is dissolved completely and the mixture starts to bubble slightly.Turn the stove off. Keep the saucepan on the stove, and stir in the cream cheese. The remaining heat from the stove will help the cream cheese to melt. Stir in the rest of the ingredients. Remove the mixture from the stovetop. I like to reserve a few of the green onions for sprinkling on top of the dip to add color. Transfer the dip to a serving bowl and chill in the refrigerator for a couple of hours. You will need a bowl large enough to hold about 5 cups of dip, if you include the optional ingredients. The dip will thicken after chilling. Garnish with chopped green onions and a sprinkle of chopped, preserved lemons, if desired.

Honey Mustard Sauce:

You can buy honey mustard sauce as a dressing in the grocery store, or you can make your own by combining these simple ingredients for an easy fried zucchini dipping sauce recipe:

1/4 cup honey

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 tablespoon white vinegar

Mix all ingredients together. Makes about 3/4 cup of fried zucchini dipping sauce.

Keyword sauce, side dishes, zucchini