Fried Zucchini With Cucumber Dip Recipe

Name: Fried Zucchini With Cucumber Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cucumber Dip; 1 cucumber (unpeeled); 1/4 cup onion; 1 teaspoon Worcestershire sauce; 3 shakes Tabasco sauce; 2/3 cup mayonnaise; 1/3 cup sour cream; 1 1/2 teaspoons sugar; 1 1/2 teaspoons white distilled vinegar; 1/2 teaspoon garlic powder; 1 teaspoon salt and a few twists black pepper; Fried Zucchini; zucchini; flour; panko breadcrumbs (regular bread crumbs not recommended); 1 egg; seasoned salt and dill weed

Servings: persons

Cucumber Dip
1 cucumber (unpeeled)
1/4 cup onion
1 teaspoon Worcestershire sauce
3 shakes Tabasco sauce
2/3 cup mayonnaise
1/3 cup sour cream
1 1/2 teaspoons sugar
1 1/2 teaspoons white distilled vinegar
1/2 teaspoon garlic powder
1 teaspoon salt and a few twists black pepper
Fried Zucchini
zucchini
flour
panko breadcrumbs (regular bread crumbs not recommended)
1 egg
seasoned salt and dill weed

1
Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
2
Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
3
Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
4
Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
5
In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
6
Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
7
Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
8
When both sides are golden brown, pull from the oil and set on paper towels to drain.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cucumber Dip, 1 cucumber (unpeeled), 1/4 cup onion, 1 teaspoon Worcestershire sauce, and more.

Yes, Fried Zucchini With Cucumber Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Zucchini With Cucumber Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions