Table of Contents
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.
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.
If air-frying: Heat air fryer to 400°. Generously coat air fryer basket with nonstick vegetable oil spray. Working in batches if needed, arrange zucchini in basket in a single layer and cook until golden brown and crisp on top, 6–8 minutes. Turn zucchini and coat with nonstick spray. Cook until brown and crisp on other side 6–8 minutes. Lightly season zucchini fries with salt.
Step 6
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.
