These Crispy Zucchini Fries are crunchy and golden on the outside while staying tender and juicy on the inside. Fresh zucchini is dipped in a light, seasoned club soda batter, coated generously in Japanese panko breadcrumbs, and deep fried until perfectly crisp. Finish them with grated Parmesan, fresh chives, and a little salt for an easy appetizer or snack that makes zucchini dangerously addictive.

What makes these zucchini fries extra crispy is the combination of club soda batter and Japanese panko breadcrumbs. The carbonation in the club soda helps create a lighter batter, while the larger, flaky texture of panko creates that super crunchy exterior. Unlike heavier breaded zucchini fries, you still get plenty of fresh zucchini flavor underneath all that crunch.

And obviously, crispy zucchini fries need a good dipping sauce. I serve mine with an easy copycat Wingstop ranchmade with buttermilk, mayonnaise, Hidden Valley Restaurant Style Ranch seasoning, and fresh chives. It’s creamy, tangy, herby, and exactly the kind of ranch you want to dunk a hot zucchini fry into.

These homemade zucchini fries are perfect when you want an easy party appetizer, game day snack, or fun way to use up extra zucchini. Deep frying will give you the crispiest, most restaurant-style result, but I’ve also included air fryer zucchini fries if you want to make them with less oil. Either way, don’t skip the Parmesan and ranch!

Ingredients

Zucchini

Zucchini
The star of these crispy zucchini fries! I recommend using medium-sized zucchini that feel firm and heavy for their size. They become perfectly tender inside while the outside stays crispy.

Neutral Oil
For deep frying. Use a neutral, high-heat oil such as vegetable, canola, avocado, or peanut oil so it doesn’t overpower the flavor of the zucchini.

Salt
Season the zucchini fries with salt immediately after they come out of the hot oil. This helps the salt stick to the crispy coating and gives them that restaurant-style finish.

For the Batter

All-Purpose Flour
This creates the base of our batter and gives the zucchini a thin coating for the panko breadcrumbs to stick to.

Club Soda
The secret to a light and crispy batter! The carbonation helps keep the batter from becoming too dense or heavy. For the best results, make sure your club soda is nice and cold.

Eggs
Eggs help bind the batter together and help it cling to the zucchini before breading.

Paprika
Adds a little warmth, flavor, and color to the batter without making the zucchini fries spicy.

Garlic Powder
Adds a savory garlic flavor throughout the coating and pairs perfectly with the Parmesan and ranch.

Salt & Black Pepper
Seasoning the batter itself ensures every layer of these zucchini fries has flavor, not just the toppings.

For the Crispy Coating

Japanese Panko Breadcrumbs
This is what gives the zucchini fries their signature extra-crispy exterior. Panko has larger, airier flakes than traditional breadcrumbs, so it fries up incredibly crunchy without creating a heavy coating.

For the Toppings

Grated Parmesan Cheese
Freshly grated Parmesan adds a salty, cheesy finish to the hot zucchini fries. Add it while they’re still warm so some of the cheese clings to the crispy coating.

Fresh Chives
Chives add a pop of freshness, color, and subtle onion flavor that balances out the fried coating and Parmesan.

For the Copycat Wingstop Ranch

Mayonnaise
The rich and creamy base of the ranch. Full-fat mayo will give you the closest consistency and flavor to restaurant-style ranch.

Buttermilk
Thins out the mayonnaise while adding the tangy flavor that makes this ranch so addictive.

Hidden Valley Restaurant Style Ranch Seasoning
The shortcut to getting that familiar Wingstop-inspired ranch flavor at home. I specifically like the Restaurant Style version for this recipe.

Fresh Chives
Fresh chives add another layer of herby flavor and a little freshness to the creamy ranch.

Ingredient Substitutions

• Zucchini: Yellow summer squash can be prepared the same way.
• All-purpose flour: A 1:1 gluten-free all-purpose flour can be used for a gluten-free variation. Make sure your panko and ranch seasoning are also gluten-free if necessary.
• Japanese panko: Regular panko breadcrumbs will work, although the exact texture can vary by brand.
• Neutral frying oil: Vegetable, canola, peanut, or avocado oil are all good choices.
• Parmesan: Pecorino Romano is a saltier alternative.
• Chives: Thinly sliced green onions can be substituted.
• Hidden Valley Restaurant Style Ranch: Another restaurant-style ranch seasoning can be used, but the flavor will differ from the Wingstop-inspired version.

Deep Fried vs. Air Fryer Zucchini Fries

If you’re looking for the crispiest zucchini fries, deep frying is my favorite method. The hot oil quickly cooks the exterior, giving the batter and panko an evenly golden, crunchy texture while the zucchini inside becomes tender. Keep the frying oil around 350°F and work in batches so you don’t overcrowd the pot and drop the oil temperature.

The air fryer is a great alternative if you don’t want to deal with a pot of frying oil. Because this recipe uses a wet batter, make sure each zucchini fry is very thoroughly coated in panko so there isn’t a lot of exposed wet batter. Lightly spraying the outside with neutral cooking oil also helps the breadcrumbs brown and crisp.

Air fry at 400°F until golden and crisp, about 10 to 14 minutes, flipping halfway through and spraying with additional oil as needed. Exact cooking time will depend on the thickness of your zucchini and your air fryer.

While the air fryer version is delicious, expect a slightly different result. Deep frying produces the crunchiest and most evenly golden coating, while air frying gives you a lighter version with less oil.

Frequently Asked Questions

How do you keep zucchini fries from getting soggy?

Don’t overcrowd your frying pot. Adding too many zucchini fries at once lowers the temperature of the oil, which can cause the breading to absorb more oil rather than immediately crisping. Fry in small batches and allow the oil to return to approximately 350°F between batches.

Do I need to salt zucchini before frying?

For this recipe, I don’t recommend salting the zucchini in advance. Salting draws water out of zucchini, and any excess surface moisture needs to be thoroughly removed before battering. Instead, pat dry the zucchini right before you’re ready to batter and fry it, then season immediately after frying.

What temperature should I fry zucchini fries?

Aim for approximately 350°F. If your oil is too cool, the coating can become greasy. If it’s too hot, the panko can brown before the zucchini has time to cook.

Why use club soda in the batter?

Club soda helps create a lighter, crispier batter because of its carbonation. For the best results, use it cold and don’t overmix the batter.

Can I make crispy zucchini fries in the air fryer?

Yes! Coat the battered zucchini very thoroughly in panko, spray the outside with cooking oil, and air fry at 400°F for approximately 10 to 14 minutes, flipping halfway through.

Can I make zucchini fries ahead of time?

They’re best served immediately. Zucchini contains a lot of water, so the coating will gradually soften as the fries sit.

How do I reheat zucchini fries?

Reheat leftover zucchini fries in an air fryer at 375°F for about 3 to 5 minutes, or until hot and crispy again. Avoid microwaving them if you want to preserve the crunchy coating.

What should I serve with zucchini fries?

My favorite is the copycat Wingstop ranch included below. They’re also delicious with marinara, garlic aioli, spicy mayo, or another creamy dipping sauce.