Actually-Crispy Zucchini Fries With Herby Yogurt Dip

Preparation

1. Step 1

   Cut 2 large zucchini (about 1¼ lb.), trimmed, in half crosswise. Cut each section in half lengthwise to get four quarters. Halve each quarter lengthwise to create 16 sticks total.

   Step 2

   Stir zest of 1 lemon, ½ cup labneh or plain whole-milk Greek yogurt, ¼ cup finely chopped tender herbs (such as dill, parsley, and/or basil), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, a large pinch of freshly ground pepper, and 2 Tbsp. water in a small bowl until smooth. Cover herby yogurt and chill.

   Step 3

   Whisk ¾ cup all-purpose flour and ¼ tsp. Diamond Crystal or Morton kosher salt in a shallow bowl to combine. Lightly whisk 3 large eggs and ¼ tsp. Diamond Crystal or Morton kosher salt in another shallow bowl. Place 1½ cups panko in a third shallow bowl. Using your hands or a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Add 1½ oz. Parmesan, finely grated (about ¾ cup), 2¼ tsp. dried oregano, 2¼ tsp. garlic powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and a large pinch of freshly ground pepper to panko; mix to combine.

   Step 4

   Working with a few pieces at a time, dredge zucchini sticks in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko mixture, pressing gently to adhere. Transfer to a wire rack set inside large rimmed baking sheet.

   Step 5

   If frying, pour vegetable oil into a medium high-sided skillet fitted with thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry zucchini in a single layer, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer zucchini fries back to wire rack; lightly season with salt.

   Step 6

   If baking, place a rack in lower third of oven and set a rimmed baking sheet on rack; preheat to 400°. When oven is hot (or after 10 minutes), carefully pour ½ cup vegetable oil onto hot baking sheet, carefully tilting baking sheet to coat evenly. Arrange zucchini, flat side down, on baking sheet in a single layer. Bake, turning halfway through, until golden brown and crisp, 30–35 minutes. Lightly season zucchini fries with salt.

   Step 7

   Transfer zucchini fries to a large plate or platter. Uncover herby yogurt and top with more herbs and lemon zest. Serve with zucchini fries for dipping.