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Cottage Cheese Caesar Dip with Crispy Zucchini Fries

Cottage Cheese Caesar Dip with Crispy Zucchini Fries
  • Prep
  • Total
  • Serving


Cottage Cheese Caesar Dip with Crispy Zucchini Fries:
  • 4 Zucchini, quartered into wedges
  • 2 T Kosher Salt, coarse
  • 1 - 8oz box Panko
  • ½ C Parmesan, grated plus extra for garnish
  • 3 eggs, beaten
  • 1 C All-Purpose Flour, seasoned with salt and pepper
  • Canola or Grapeseed Oil for Frying
For the Dip:
  • ½ C Cottage Cheese
  • ½ C Mayo
  • 1/3 C Parmesan, grated
  • 1 T Capers, rough chopped
  • 1 Lemon, zested and juiced
  • 3 Garlic cloves, minced
  • ½ tsp Anchovy Paste
  • 2 T Basil, chopped
  • 1 T Chives, chopped
  • Salt and Pepper to Taste


  1. In a heavy skillet pour enough oil to come up ½ of the sides of the pan. Slowly warm the oil on low heat and line a sheet pan with paper towels.
  2. Place cut zucchini on the sheet pan and sprinkle with 2 T of kosher salt. Let sit for 10 minutes
  3. While the zucchini is sitting, combine the ingredients for the dip and refrigerate.
  4. Create an assembly line for breading the zucchini using three pie plates. Pour seasoned flour in one, the eggs in another and the box of panko along with ½ c of grated parmesan in the third plate.
  5. Wipe excess water and salt from the zucchini and proceed with dipping the wedges in the flour, then egg and finish with the panko/cheese mix. Repeat until all wedges are breaded and return to sheet pan with freshly laid paper towels.
  6. Increase the heat to medium and sprinkle a light dusting of flour into the hot oil. When the flour sizzles, the oil is ready for frying.
  7. Place 5 – 6 pieces of zucchini in the pan without overcrowding. Fry the zucchini for 2-3 minutes on each side until golden brown. Transfer to a sheet pan lined with a rack to drain off excess oil. Sprinkle with extra grated parmesan. Serve immediately with Caesar dip garnished with chives.

You may want a bigger spoon.

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