Ranch-ifried Zucchini

Cut the zucchini in half then slice each half into thick French-fry-size sticks, about 1/3″ thick. Lay the pieces in a single layer in a shallow casserole dish (9″ x 13″). Sprinkle the dressing mix evenly over the zucchini and stir the pieces to evenly coat them. Cover with plastic wrap and let it sit 45 minutes at room temperature, stirring occasionally.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360ºF and preheat your oven to 200ºF.

Combine the flour and chipotle powder in a small mixing bowl and mix well. Dust the zucchini with half of the flour mixture, toss with a fork and repeat with the remaining flour mixture.

Working in small batches, carefully drop the zucchini into the oil, putting only a few into the pot at a time (you don’t want to crowd the pan). Fry the zucchini sticks until they are golden brown. Use a slotted spoon or kitchen spider to remove them from the oil. Place them onto a wire rack that you’ve placed inside a paper towel lined lipped sheet pan. Keep the fries in the oven as you cook the remaining batches.

Serve with Hidden Valley® Original Ranch® dressing for dipping.

Enjoy!

Disclaimer: I’m a compensated partner of Hidden Valley®.