Buttermilk Ranch Fried Zucchini Planks

Buttermilk ranch fried zucchini planks have a deep golden flour-and-cornmeal coating and a thick ranch dip for dunking. If you like zucchini with a crunchy crust, this recipe uses a buttermilk soak and a double dredge to build that coating, with ranch seasoning in both the crust and the dip.

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Ingredients for buttermilk ranch fried zucchini

Keep the soaking ingredients separate from the dip ingredients. Both use buttermilk, and the ranch seasoning is divided between the dredge and the dip.

• 2 large zucchini
• 1 cup buttermilk, for soaking
• 1 tsp hot sauce
• 3/4 cup all purpose flour
• 3/4 cup fine yellow cornmeal
• 2 tbsp dry ranch seasoning mix, for the coating
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Vegetable oil for frying
• 1/2 cup thick sour cream
• 2 tbsp mayonnaise
• 2 tbsp buttermilk, for the dip
• 1 tsp dry ranch seasoning mix, for the dip

Press the coating onto both sides

Cut the zucchini lengthwise into 1/4 inch planks. Aim for an even thickness along each piece so the planks cook consistently. The long shape gives you a broad surface for the coating and a piece you can hold while dipping.

After the 20-minute soak, lift each plank from the buttermilk and press it into the dredge. Pay attention to the edges as well as the broad sides. Return it to the buttermilk, then press it into the dry mixture again. That second pass builds the crust, so handle the coated zucchini carefully as you move it toward the oil.

Mix the dry ingredients thoroughly before coating. The flour and fine yellow cornmeal should look evenly combined, with the ranch seasoning, salt, pepper and garlic powder distributed throughout. Scooping through an unmixed patch could leave one part of a plank with a different coating from the rest.

Keep the ranch dip thick enough to cling

The dip starts with thick sour cream and mayonnaise. Stir in the ranch seasoning and add the dip’s 2 tbsp buttermilk a spoonful at a time, following the recipe’s tip. This makes it easier to incorporate the liquid smoothly while keeping track of the dip’s consistency.

Chill the dip while you finish the zucchini. Keep the soaking buttermilk separate: the dip uses its own measured portion. Having the dip ready means you can serve the planks as soon as they come off the draining rack.

If you like the buttermilk soak here, our buttermilk parmesan fried zucchini planks add real parmesan and cornmeal to the crust.

Soak, double dredge and fry

• Cut the zucchini lengthwise into 1/4 inch planks. Combine 1 cup buttermilk with the hot sauce and soak the planks for 20 minutes.
• Stir together the thick sour cream, mayonnaise, 2 tbsp buttermilk and 1 tsp dry ranch seasoning mix. Add the buttermilk a spoonful at a time, then chill the dip.
• Mix the flour, fine yellow cornmeal, 2 tbsp dry ranch seasoning mix, salt, black pepper and garlic powder in a shallow dish.
• Lift each plank from the soaking mixture and press it into the dredge. Dip it back into the buttermilk, then press it into the dredge again.
• Fry in batches in 1/4 inch of vegetable oil at 350°F for 3 minutes per side, until deep golden.
• Drain the fried zucchini on a rack and serve hot with the ranch dip.

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Serve the planks hot from the rack

Use the rack for draining so excess oil can fall away from the coating. Move the fried planks carefully to protect the crust you built with the double dredge. Look for a deep golden surface across each piece, following the stated oil temperature and frying time.

This recipe makes 4 servings and lists 45 minutes overall. Serve the thick ranch alongside the hot zucchini so each person can dip as they eat. The recipe is written for hot serving and does not provide storage or reheating directions.

For more zucchini with a crisp coating, try Southern buttermilk fried zucchini , cheesy zucchini planks with marinara , or Parmesan fried zucchini planks with garlic aioli .

Questions about the coating and dip

Does the hot sauce go into the ranch dip?

The hot sauce goes into the 1 cup buttermilk used for soaking the zucchini. The dip is made separately with sour cream, mayonnaise, 2 tbsp buttermilk and 1 tsp ranch seasoning.

Are these planks deep fried?

The recipe uses 1/4 inch of oil, with the zucchini turned to fry for 3 minutes per side. Follow that shallow oil depth along with the 350°F temperature.

Can I stop after the first dredge?

The recipe calls for a double dredge. Returning the coated zucchini to the buttermilk and then the dry mixture adds another layer of coating. Keep both passes for the crust described here.

Is all the buttermilk used for soaking?

Measure the portions separately: 1 cup goes into the soak, and 2 tbsp goes into the dip. The second wet dip during breading uses the soaking mixture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us