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In a small bowl, combine sour cream, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
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Stir until smooth. Taste and adjust seasoning as needed. Refrigerate until serving.
2. Bread the Zucchini
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Set up a breading station with three shallow bowls:
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Flour, garlic powder, onion powder, paprika, salt, and pepper.
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Beaten eggs.
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Breadcrumbs.
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Dip zucchini slices in flour, then eggs, then breadcrumbs, coating each piece evenly.
3. Fry the Zucchini
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Heat 1–2 inches of oil in a large skillet over medium-high heat (about 350°F/175°C).
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Fry zucchini in batches, 2–3 minutes per side, until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
4. Serve
Serve hot, with the chilled ranch dip on the side.
Serving and Storage Tips
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