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Zucchini Fries with Tangy Horseradish Dip


4-6 servings. Paula Deen. Can make dip ahead & refrigerate up to 5 days.

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  • 2 lg zucchini, halved crosswise
  • 1 c Italian seasoned bread crumbs
  • 2 egg whites, lightly beaten
  • 1 1/2 c panko bread crumbs
  • 1 t kosher salt
  • 1 t ground black pepper
  • Tangy Horseradish Dip (recipe follows)
  • Tangy Horseradish Dip (makes about 1 1/2 c)
  • 1 c mayonnaise
  • 2 T ketchup
  • 2 T preparred horseradish
  • 1 t paprika
  • 1 t dried oregano
  • 1 t ground black pepper
  • 1/2 t ground red pepper



Step 1

In med bowl whisk together all horseradish dip ingredients. Cover & refrigerate up to 5 days.

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a wire rack on preparred pan; spray rack with nonstick cooking spray.

Cut zucchini halves lengthwise into 8 wedges each.

In shallow bowl place seasoned bread crumbs. In a separate shallow bowl place egg whites. In another shallow bowl place panko, salt & pepper. Dip each zucchini piece in seasoned bread crumbs; dip in egg white to coat letting excess drip off. Dredge in panko mixture. Place on prepared rack.

Bake 20-25 min until golden brown. Serve immediately with tangy horseradish dip.

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