Katie Austin

Panko Zucchini Fries + Creamy Buffalo Sauce

Panko Zucchini Fries + Creamy Buffalo Sauce

This is such an easy snack or appetizer to make. You can easily bake instead of frying if you’d prefer by preheating the oven to 425 degrees and lightly coating your e zucchini with cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven for an additional minutes, until the crumbles are crisp and golden and the insides are tender.


2 eggs

3 medium zucchinis

1/2 cup Panko breadcrumbs

1/3 cup flour

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon butter

1 teaspoon olive oil


1 tablespoon buffalo sauce

3 tablespoons mayo

The recipe:

Whisk your eggs together to prep your egg wash. On a plate, mix together your flour, grated parmasean, garlic salt and pepper.

Slice your zucchinis into thin strips, I recommend just cutting the zucchinis into 1/4’s the long way!

Coat your sliced zucchini pieces in the egg wash then shake off any excess egg. Transfer them to the plate with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Repeat with each zucchini.

Now it’s time to cook your zucchini fries! In a large skillet on medium to high heat, heat your butter and olive oil to the pan until hot. Add zucchini slices and fry until browned on both sides.

Make sure to allow space in between so they can crisp up! Cook until the crumbles are crisp and golden and the insides are tender, about 4-7 minutes each side.

While your fries cook, let’s make the dipping sauce. In a small bowl combine your buffalo sauce & mayo – so easy!

Transfer to a plate lined with paper towels to remove excess oil. Enjoy!! xx