Crispy Fried Zucchini With Zesty Ranch (Carl’s Jr. Copycat)

Why You’ll Love This Recipe

• Thick-cut rounds that fry up crisp outside, tender inside—just like the fast-food classic.
• Light, bubbly batter plus a crunchy breadcrumb coat for maximum shatter.
• Make-ahead ranch that’s zesty, herby, and perfectly dippable.
• Home-kitchen friendly: no specialty equipment required, just a pot and thermometer.

Grocery List

• Produce: 2 medium zucchini, 1 lemon, 1 small garlic clove, optional fresh parsley or chives for garnish
• Dairy: Buttermilk, sour cream, Parmesan cheese
• Pantry: Mayonnaise, all-purpose flour, cornstarch, baking powder, panko, Italian-style breadcrumbs, neutral frying oil, garlic powder, onion powder, paprika, dried dill, dried parsley, dried chives, cayenne or hot sauce, kosher salt, black pepper, club soda/seltzer

Full Ingredients

Fried Zucchini

• 2 medium zucchini (about 1 lb total), sliced into 1/2-inch rounds
• 1 tsp kosher salt (for draining)
• 1/4 cup all-purpose flour (for dusting)
• 2 quarts neutral oil (canola or peanut), for frying
• Flaky sea salt, for finishing (optional)

Seasoned Batter

• 1 cup (120 g) all-purpose flour
• 1/2 cup (64 g) cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1 cup ice-cold club soda or seltzer, plus 2–4 tbsp as needed (keep very cold)

Crumb Coating

• 1 cup panko breadcrumbs
• 1/2 cup Italian-style fine breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/2 tsp fine salt

Zesty Buttermilk Ranch

• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1/2 tsp onion powder
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tsp dried chives
• 1/4 tsp cayenne pepper or 1 tsp hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Slice and salt the zucchini

Trim the ends and slice zucchini into 1/2-inch rounds. Toss the slices with 1 tsp kosher salt and spread on a paper towel–lined tray. Let stand 15 minutes to draw out excess moisture. Rinse quickly under cold water and pat very dry—drying well is crucial for crispness.

Step 2: Make the zesty buttermilk ranch

Whisk mayonnaise, sour cream, buttermilk, lemon juice, grated garlic, onion powder, dill, parsley, chives, cayenne (or hot sauce), salt, and pepper. Adjust lemon and salt to taste. Cover and refrigerate to let the flavors bloom while you fry.

Step 3: Set up your fry station

Pour 2 inches of neutral oil into a heavy pot or Dutch oven. Clip on a thermometer and heat to 350°F over medium heat. Place a wire rack over a rimmed sheet pan for draining. Keep your dusting flour, batter bowl, and crumb dish nearby.

Step 4: Mix the crumb coating

In a shallow dish, combine panko, Italian-style breadcrumbs, Parmesan, and fine salt. Stir well so the cheese distributes evenly—this helps color and flavor.

Step 5: Make a cold, bubbly batter

In a medium bowl, whisk flour, cornstarch, baking powder, garlic powder, onion powder, kosher salt, black pepper, and paprika. Pour in 1 cup ice-cold club soda and whisk just until smooth and pourable like thin pancake batter; add 2–4 tbsp more club soda if needed. Keep the bowl over a few ice cubes in a larger bowl to maintain chill.

Step 6: Dust, batter, and crumb

Lightly dust zucchini slices with 1/4 cup flour, shaking off excess. Working a few at a time, dip into the cold batter, letting excess drip off, then press into the crumb mixture until fully coated. Set coated slices on the wire rack and let stand 5 minutes so the crumbs adhere.

Step 7: Fry until crisp-tender

Fry 6–8 slices at a time at 350°F for 3–4 minutes total, turning once, until deep golden brown and crunchy. Maintain oil between 325–350°F and avoid crowding. Transfer to the rack to drain and immediately sprinkle with a pinch of salt. For holding, keep finished pieces on a rack in a 250°F oven while you finish the batch. Serve hot with the chilled ranch.

Pro Tips

• Cold batter, hot oil: keep the batter icy-cold and the oil at 350°F for the crispiest texture.
• Salt-and-dry: the quick salting step pulls out moisture so the zucchini turns tender, not soggy.
• Rest the coated slices for 5 minutes before frying to lock on the crumb layer.
• Use a thermometer—small temperature drops make breading greasy. Fry in small batches.
• For extra crunch, replace 2 tbsp of the flour in the batter with rice flour.

Variations

• Spicy: add 1/2 tsp cayenne to the batter and whisk 1 tsp chipotle hot sauce into the ranch.
• Lemon-pepper: add 1 tsp lemon zest and 1 tsp coarse black pepper to the crumb; finish with a squeeze of lemon.
• Air Fryer/Oven: Spray coated slices with oil. Air fry at 390°F for 8–10 minutes, flipping halfway; or bake on a rack at 425°F for 16–18 minutes, flipping at 10 minutes, until golden.

Storage & Make-Ahead

Fried zucchini is best fresh. If needed, refrigerate leftovers in a covered container up to 24 hours; re-crisp on a rack at 425°F (or air fryer 375°F) for 6–8 minutes. Ranch keeps 5–7 days in the fridge. Make-ahead option: bread slices (through the crumb stage), freeze on a sheet until solid, then store airtight up to 1 month. Fry straight from frozen at 350°F for 4–5 minutes.

Nutrition (per serving)

Approximate: 435 calories; 27 g fat; 43 g carbohydrates; 7 g protein; 2 g fiber; 930 mg sodium. Values will vary with oil absorption and dipping sauce amount.