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–+ servings

Crispy Fried Zucchini and Eggplant with Creamy Garlic Sauce

The crunch on these is different - no egg, no batter, just flour and potato starch that fries to a glass-like crust. Tossed in a smoky spice blend right out of the oil, with a creamy garlic herb sauce on the side.
Servings: 4 servings
By: Nadia Aidi
Overhead view of deep fried zucchini and eggplant fries on a white scalloped plate with creamy garlic herb dipping sauce and lemon wedges.
Prep 20 minutes
Cook 20 minutes
Drain Time 30 minutes

Equipment

  • colander and bowl
  • paper towels
  • small bowl
  • Large heavy-bottomed pot, or deep fryer
  • Instant-Read Thermometer
  • wire rack

Ingredients 

Zucchini and Eggplant Fries

  • 2 large zucchini, julienned
  • 2 small/medium eggplant, julienned
  • 1 tablespoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup potato starch
  • Neutral oil for frying, vegetable, avocado, or canola

Spice Mix

  • 1/2 teaspoon MSG
  • 1/2 teaspoon Lawry's Seasoned Salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon white pepper

Creamy Garlic Dipping Sauce

  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small garlic clove, grated
  • 1 teaspoon agave
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • black pepper, to taste
  • 1 squeeze lemon, plus wedges for serving

Topping

Instructions

  • Sweat the Vegetables: Place the julienned zucchini and eggplant in a colander inside of a bowl. Toss with the kosher salt and let sit for 10 minutes to drain.
  • Creamy Garlic Sauce: In a small bowl, combine the mayonnaise, sour cream, garlic, agave, parsley, chives, black pepper. Mix and add a small squeeze of lemon juice, taste and adjust. Cover and refrigerate until ready to serve. Cut the remaining lemon into wedges for serving.
  • Spice Mix: Combine the MSG, Lawry's seasoning salt, paprika, onion powder, garlic powder, and white pepper in a small bowl. Set aside.
  • Pat Dry: Using paper towels, dry the zucchini and eggplant extremely well.
  • Coat: Whisk together the flour and potato starch in a large bowl. Coat the dried vegetables well and shake off the excess.
  • Fry: Fill a heavy-bottomed pot with oil and heat and heat over medium-high until it reaches 350°F. Working in batches, fry for 2-3 minutes, until deep golden brown.
  • Season: Drain on a wire rack and season with the spice mix while still hot.
  • Serve immediately with the creamy garlic dipping sauce and lemon wedges on the side.

Nutrition

Calories: 359kcal, Carbohydrates: 38g, Protein: 6g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 2185mg, Potassium: 712mg, Fiber: 4g, Sugar: 7g, Vitamin A: 989IU, Vitamin C: 36mg, Calcium: 70mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info