Fried Zucchini Cheesecake Factory Copycat Recipe
A copycat fried zucchini cheesecake factory recipe with a double-dipped panko crust and a homemade ranch dip, tested four times to get the crunch right.
Servings: 6 servings
Calories: 240kcal
Ingredients
For the Zucchini:
- 3 medium zucchini, cut into 3-inch spears
- 1 cup buttermilk
For the Breading Station:
- 1 cup all-purpose flour
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs, whisked
- 2 cup panko breadcrumbs
- Vegetable oil, for frying (about 4 cups)
For the Ranch Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon ranch seasoning mix
- 1 tablespoon buttermilk
Instructions
- Cut the zucchini into spears and soak in the buttermilk for at least 10 minutes.
- Whisk the flour, garlic powder, paprika, salt, and pepper in a shallow dish. Whisk the eggs in a second dish. Pour the panko into a third dish.
- Pat the zucchini spears dry. Dredge each spear in flour, then egg, then panko. Dip a second time in egg and panko for a double coating.
- Heat 2 inches of oil in a heavy-bottomed pot to 375°F.
- Fry the zucchini in batches of 5–6 for about 3 minutes, until deep golden.
- Drain on a wire rack and salt immediately.
- Whisk together the mayonnaise, sour cream, ranch seasoning, and buttermilk for the dip. Serve the zucchini hot alongside the dip.
Notes
- The double-dip breading step (egg and panko, twice) is what makes the crust hold up in the oil — don't skip the second pass.
- Use a thermometer to keep the oil at 375°F. Too low and the crust turns soggy; too high and the crust browns before the zucchini cooks through.
- Uncooked breaded spears can be refrigerated for up to 4 hours or frozen for up to 2 months before frying.
- Reheat leftovers in a 400°F oven or air fryer for 5–7 minutes — avoid the microwave, which softens the crust.