Now when I make them for myself, I flip the ratio, using thick-cut zucchini so it's mostly vegetable with just some breading... a little Parmesan, some dried herbs, and garlic powder mixed into the panko.
You don't need the deep fryer setup of a diner to recreate perfectly crisp zucchini fries. A large skillet with a modest amount of oil is all it takes...work exceptionally well baked in a hot oven.
The trick to actually crisp baked zucchini fries is to jump-start the cooking process by heating up your baking sheet. This, and a good film of oil, will ensure golden brown zucchini fries with perceptible crunch.
As you're placing the fries in the oil, carefully lay them away from you so you don't accidentally splatter yourself. Tongs are a great tool for handling the fries and giving yourself some distance from the pan of hot oil.
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