• Cooking Time: 14
  • Servings: 3
  • Preparation Time: 15


This is a great way to use up garden fresh zucchini or left over farmer's market bounty. Check out my other recipes to see a lighter baked version.


  • 1 medium-large zucchini (or 2 small)
  • 2 Tbsp flour
  • 1 egg
  • 1 garlic clove
  • 1/4 cup all purpose flour
  • 1/4 cup corn meal
  • 1 Tbsp oregano
  • 1/2 tsp ground red pepper
  • salt and pepper to taste
  • Coconut oil (or other high heat tolerant oil) for frying
  • Pizza sauce or ranch dip for dipping


  • Cut the zucchini in half lengthwise and then slice into sticks. The thinner your sticks, the crispier they will be.
  • Put the zucchini sticks and 2 Tbsp flour in a gallon size ziplock bag and shake to coat.
  • Set up your breading station by cracking your egg into a bowl and whisking it with the pressed garlic.
  • In a second bowl, mix flour, corn meal, oregano and red pepper together. Add salt and pepper to taste.
  • Set up your frying pan by melting about 2 Tbsp of coconut oil in the bottom of a frying pan over medium-high heat.
  • One or two sticks at a time, dip the zucchini into the egg and then transfer to the flour bowl. Spoon more breading over the top. Shake off excess and transfer to frying pan.
  • Fry zucchini sticks about 7 minutes on each side. When done, transfer to a paper towel lined plate to cool slightly before serving.
  • Serve with ranch dip or pizza sauce for dipping

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