Fried Zucchini & Chipotle Mayo Dipping Sauce

Like cucumbers, zucchini are currently in season which makes them both cheap and abundant. Along with other varieties of summer squash, green zucchini will be a standard feature of my summer veggie box. Since, I will be eating lots and lots of zucchini, I've decided its very important to branch out beyond my normal sauteed or grilled zucchini and yellow squash side dish.


My most recent inspiration comes from bar food. While in Boston I visited a pub just across from Fenway before the game to partake in some pre-game festivities. I was of course hungry. Especially,after walking the city all day and ordered some snacks to hold me over until I had a Fenway Frank. Even though I don't eat fried foods very often, I really love it, especially if its served with a really cold beer. If the fried goodies include veggies like pickles or jalapenos then I really just can't resist. So, when I perused the menu and noticed fried zucchini served along side ranch dressing I knew I had to order them. They were worth every bit of grease.

Fortunately these goodies are really easy to make at home. I think they are the perfect way to break up the monotony of grilled summer veggies.



Fried Zucchini
*serves 2-4

peanut oil
1 zucchini
pinch of salt and pepper
2 eggs
1 tablespoon of water
1/2 cup flour
1/2 cup of bread crumbs
1 teaspoon dried tarragon


Fill a large skillet with at least 3 inch sides with 2 inches of peanut oil. Then place it over medium high heat until 350 degrees.

Meanwhile, slice the zucchini into match sticks and sprinkle throughly with salt and pepper. Next, set up your frying station. First. place the flour in a shallow bowl, then in a second bowl whisk together the eggs and water, finally combine the bread crumbs and tarragon in a third bowl.

Once your station is set up and the oil in hot begin breading your zucchini. First, dredge the zucchini in the flour, then coat it with the egg mixture, and then dredge the zucchini in the bread crumbs. Carefully add the zucchini sticks to the hot oil and allow to cook until golden brown. Once done, remove and set zucchini aside to drain on a paper bag or rack. Serve along side chipotle mayo dipping sauce.

Chipotle Mayo Dipping Sauce

1/4 cup mayonaise
1/4 cup sour cream
1/4 teaspoon chipotle powder

In a small mixing bowl combine the ingredients, set aside. Allow the mixture to sit for at least 20 minutes. This allows the chipotle powder to infuse the sour cream and mayo mixture with its goodness.