Crispy zucchini sticks: an amazing side-dish to try!

Total time: 20 min
Difficulty: Low
Serves: 4-6
By Cookist

If you want a new, delicious way to enjoy zucchini, these Crispy Zucchini Sticks are just what you’re looking for. They’re quick and easy to make. Simply cut the zucchini into sticks, cover with a flavorful batter, and fried until golden. The result? Zucchini Sticks that are perfectly crispy on the outside and soft and tender on the inside. Whether you're entertaining guests or just craving a tasty snack, these zucchini sticks are sure to hit the spot. Serve them with your favorite sauce for dipping (we recommend marinara sauce or Ranch dressing) and get ready to enjoy a mouthwatering treat.

Crispy Zucchini Sticks Ingredients

  • Zucchini – large zucchini
  • Water, egg, and milk – these ingredient create the batter
  • Corn Flakes – the corn flakes add crispiness
  • Seasoning – salt, pepper, turmeric, and mint adds flavor


To make it extra crispy, you can also add Panko breadcrumbs.

The sticks shouldn’t be too small—this will cause the zucchini to overcook and they will become soggy.

Add parmesan for a cheesy flavor.

If the zucchini is too soggy, you can prepare them beforehand to remove excess moisture. Sprinkle them with a tablespoon of salt, and toss them in a bowl. This helps to draw out moisture. Pat the zucchini sticks dry with towel paper and proceed with the recipe, omitting the extra salt in the recipe.

How to Store Crispy Zucchini Sticks

Store leftover zucchini sticks in an airtight container in the fridge for up to 2 days.

If you want them to be crispy after reheating, warm them in the oven or Airfryer. If you reheat them in the microwave, they will become mushy.


Can I Make Crispy Zucchini Sticks in the Airfryer?

Because the batter is so wet, the recipe won’t work in an airfryer.

What To Serve With Crispy Zucchini Sticks

Serve the zucchini sticks with your favorite dipping sauce. Make a basic fry dipping sauce by whisking together 1/4 cup mayonnaise, 2 tbsp ketchup, and 1 tsp chopped pickle. You can also make aioli by mixing mayonnaise with a fresh garlic clove and a dash of lemon juice.

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Zucchini Chips: the effortless, tasty appetizer recipe for making baked zucchini chips

Chorizo Zucchini Boats: the easy and tasty zucchini recipe

Zucchini Pickles: the simple, fast zucchini recipe

Large zucchini
250ml (1 cup)
60g (8 tbsp)
mineral water
330ml (1 1/3 cups)
4g (1 tsp)
4g (1 tsp)
4g (1 tsp)
dry mint
4g (1 tsp)
Baking powder
10g (2 tsp)
Corn flakes
100g (1 cup)


Cut the ends off the zucchinis, then cut further into sticks.

Pour the milk into a large bowl, then add the eggs, seasoning, and baking powder. Whisk.

Add the flour and mineral water and whisk to combine.

Mix well, making sure the zucchini is completely covered by the mixture.

Lower the zucchini into hot oil and fry until golden and crispy.


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