Zucchini Sticks

READY IN: 20mins
Recipe by Seasoned Cook

CRISPY AND GOOD!! A nice side dish for any meal. This recipe came from a Charleston, SC, fundraiser cookbook. Quick and easy.

Top Review by LateBloomer

I was trying to match the picture in my newspaper of an inviting Peruvian chicken recipe. I had the chicken down pat...the bed of yellow rice as well. Left only were the zucchini sticks. I posted for help here. Someone told me that when it came to something like zucchini sticks, it was next to impossible to match the newspaper photo. Seasoned Cook's recipe tho did the trick for me. The zucchini sticks came out crispy. They weren't at all wilted...the final tableau was very similar to the photo. Tip: Make sure that one side doesn't get too brown by turning them over as they fry and keeping an eye on them.

Ingredients Nutrition


  1. Wash zucchini, but do not peel, slice off ends. Cut into lengthwise strips, about 1/2 inch thick.
  2. Sprinkle with salt and pepper. Place zucchini on a paper towel. Let zucchini "sweat" while you prepare your other side dishes. Blot beads of water from zucchini with paper towels and proceed with recipe. (This allows for a more crispier fried zucchini.) Roll in flour. Beat egg and add one teaspoon of milk. Dip in egg mixture. Roll in mixture of cornmeal and flour.
  3. Fry on medium heat in vegetable oil until lightly brown and crisp on all sides. May shake with additional salt. Enjoy!

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