Sung Si-kyung's Crispy Zucchini Fries with Sriracha Mayo
Crispy on the outside and juicy inside, these zucchini fries paired with spicy-creamy Sriracha mayo are Sung Si-kyung's ultimate quick beer snack.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Zucchini1 whole
- Frying mix powder (for coating)3 tbsp
- Frying mix powder (for batter)1 cup (approx. 100g)
- Ice water150ml
- Cooking oilAs needed for deep frying
- Salt0.5 tsp
🥣 Sauce & Seasoning
- Mayonnaise3 tbsp
- Sriracha sauce1.5 tbsp
- Honey or Allulose1 tsp
- Lemon juice0.5 tsp
🌿 Toppings & Garnish
- Dried parsleyPinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Frying mix powder | All-purpose flour and starch powder (1:1 mix) | Substitute 1:1 ratio. Maintains crispiness, but add a pinch of salt as it is unseasoned. |
| Sriracha sauce | Gochujang and ketchup mix (1:1) or Tabasco sauce | Substitute 1:1 ratio. Gives a slightly sweeter and richer flavor compared to Sriracha's sharp spiciness. |
| Lemon juice | Regular vinegar (Brewed or Apple cider vinegar) | Use half the amount of lemon juice. Provides similar acidity but lacks the fresh citrus aroma. |
| Dried parsley | Chopped green onion or Sesame seeds | Use as needed for garnish. Replaces the visual element while adding a subtle Korean flavor. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Wash the zucchini, cut in half horizontally, then slice into stick shapes about 1cm thick and 6-7cm long.
Sprinkle 0.5 tsp of salt over the zucchini sticks and let rest for 5 minutes. Gently pat dry with paper towels.
Place dried zucchini sticks into a plastic bag with 3 tbsp of frying flour. Inflate with air and shake gently to thin-coat.
In a bowl, roughly mix 1 cup of frying flour and 150ml of cold ice water with chopsticks to create the batter.
Dip coated zucchini sticks into batter and fry in heated oil at 175-180°C (350-355°F) for 3-4 minutes until golden crisp.
Mix 3 tbsp mayonnaise, 1.5 tbsp Sriracha, 1 tsp honey, and 0.5 tsp lemon juice to make the dip sauce.
Drain oil from fried zucchini, place on a platter, sprinkle with dried parsley, and serve hot with Sriracha mayo.
🌟 Pro Chef Tips
- • Drying the moisture from zucchini after salting is crucial for ultimate crispiness.
- • Use icy cold water for batter and avoid overmixing to get a feather-light crust.
- • Adding a touch of fresh lemon juice to Sriracha mayo balances out richness perfectly.
- • Check oil temperature by dropping a dab of batter; it should rise to the top within 1-2 seconds (175-180°C).
⚠️ Avoid Common Pitfalls
- ❌ Skipping paper towel drying makes batter slide off and causes severe oil splatter.
- ❌ Frying at low temperatures makes zucchini soak up oil like a sponge.
- ❌ Overmixing the batter forms gluten, resulting in a dense, chewy crust instead of crispy.
🧂 Spice & Seasoning Adjustments
- • Adding 0.3 tsp of minced garlic to the Sriracha mayo creates a bolder garlic-sriracha kick.
- • For an extra punch, dust the fried zucchini sticks with Cajun seasoning or Shichimi powder before serving.
🧊 Storage & Reheating
- • Zucchini fries are best enjoyed immediately as the internal juice will naturally soften the crust over time.
- • Store leftovers in an airtight container in the fridge and reheat in an air fryer at 180°C (350°F) for 3-5 minutes to restore crispiness.
❓ Frequently Asked Questions
Q. Can I cook this in an air fryer and keep it crispy?
A. Yes! For an air fryer version, swap the wet batter for a breading process: coat in flour -> egg wash -> panko breadcrumbs. Spray generously with oil and bake at 190°C (375°F) for 12-15 minutes, flipping halfway.
Q. How should leftovers be stored and reheated?
A. Because zucchini contains high moisture, it's best enjoyed fresh. Reheat leftovers in an air fryer at 180°C for 3-5 minutes. Avoid using microwaves as it makes the crust soggy.
Q. Can I use round squash or pumpkin instead of green zucchini?
A. Round Korean squash or regular green zucchini both work perfectly. If using butternut squash or pumpkin, skip the salting step and fry directly for a sweet, starchy variation.
Q. Why does my batter keep slipping off the zucchini?
A. This happens if the zucchini isn't patted completely dry after salting, or if the initial dry flour coating is missed. Thoroughly drying and pre-coating with dry flour ensures the wet batter adheres properly.
Q. Is there a healthier or diet-friendly substitute for Sriracha Mayo?
A. You can replace regular mayonnaise with low-fat mayo or plain Greek yogurt, and substitute honey with allulose. This creates a guilt-free Sriracha dip with 60% fewer calories.