This zoo sticks recipe gives you crispy, golden fried zucchini sticks with a creamy ranch dip, just like the famous White Spot Zoo Sticks. They're super simple to make at home and a fun appetizer everyone grabs for!
Okay, we get it. Sometimes fried food is what you're craving, probably because it's super tasty and you want to relish every single last bite. Yum, yum and yum.
Even with fried food, there's a way to make it a little bit lighter if you're so inclined. We really like using an air fryer because it uses so much less oil. The zucchini sticks still come out crisp, just a little lighter.
What Are White Spot Zoo Sticks?
White Spot is a Canadian restaurant chain that Nat Bailey started in Vancouver back in 1928. It calls itself Canada's longest-running restaurant chain, and it's still a family favorite all over British Columbia.
"Zoo Sticks" is White Spot's name for its popular fried zucchini sticks appetizer. They're breaded zucchini sticks fried until crispy and served with a creamy "Zoo Dip," and they've been a long-time favorite on the menu. If you've had them, you know they're amazing. This copycat version gets you very close at home, dip and all.
Key Ingredients & Substitutions
- Zucchini. One large zucchini makes a nice platter for four. Pick a firm one and leave the skin on, since it helps the sticks hold their shape. When it's summer, try growing zucchini in your backyard garden. It's pretty difficult to mess that crop up!
- Flour, salt and pepper. Regular all-purpose flour is the first coat, and it gives the egg something to grab onto. Season it well, because this is where most of the flavor comes from.
- Egg and milk. One beaten egg thinned with a little milk is the glue for the crumbs. Any milk works fine.
- Bread crumbs. Plain bread crumbs give you that classic restaurant crunch. Panko makes them even crunchier, and Italian-style crumbs add a little herby flavor.
- Gluten-free option. You can make gluten-free fried zucchini sticks by swapping in a gluten-free flour blend and gluten-free crumbs. You might need to order gluten-free panko if your local store doesn't carry it.
- Sour cream and ranch dressing. Mixed half and half, they make an easy copycat Zoo Dip. Greek yogurt works in place of the sour cream if you want it a bit lighter.
- Oil for frying. Vegetable, canola or peanut oil all work well for deep frying. You only need a light spray of oil for the air fryer.
Helpful Tips
Pat the zucchini dry. Zucchini holds a lot of water, and a wet surface is the number one reason the coating slides off. Blot the cut sticks well with paper towels before they go into the flour.
Keep the coating on. Use one hand for the dry dishes and the other for the egg so your fingers don't get clumpy. Press the crumbs on firmly, then let the breaded sticks rest on a plate for about 10 minutes before cooking. That short rest helps the coating set so it stays put in the hot oil.
Air fryer vs. deep fryer. The deep fryer gives you the closest match to restaurant zoo sticks, with an extra-crunchy, golden crust in just 3 to 4 minutes. The air fryer uses far less oil and is easier to clean up. Spray the sticks with oil and air fry at 400°F for 8 to 10 minutes, turning them halfway. They'll be a little less golden but still crispy and delicious!
Watch the oil temperature. Aim for 375°F. If the oil is too cool, the sticks soak it up and turn greasy, and if it's too hot, the crumbs burn before the zucchini softens. A clip-on deep-fry thermometer takes out the guesswork.
Fry in small batches. Crowding the pot drops the oil temperature fast. Fry a handful at a time and let the oil come back up to heat between batches. Drain them on paper towels or a wire rack and salt them while they're hot.
Variations
- Oven-baked. If you don't want to deep fry, spray the sticks with oil and bake them at 400°F for about 20 minutes, turning once, until golden brown. For a recipe built for the oven, try our lighter Oven-Baked Zucchini Fries.
- Parmesan crust. Mix ¼ cup of finely grated Parmesan into the bread crumbs for a cheesy, savory coating.
- Spicy zoo sticks. Add ½ teaspoon of cayenne or Cajun seasoning to the flour, and stir a little hot sauce into the dip.
- Extra crunchy. Swap the regular crumbs for panko, or do a double dip (egg, crumbs, egg, crumbs) for a thicker crust.
- Mixed veggie platter. Bread a few mushrooms, onion rings or green beans along with the zucchini for a fun fried veggie basket.
Serving Ideas
The dipping sauce is half the fun of White Spot Zoo Sticks! Our copycat Zoo Dip is just sour cream and ranch dressing stirred together, so it takes about a minute. Make it first and let it chill while you fry so it's nice and cold. A pinch of fresh or dried dill is a yummy extra if you like it herby. Ketchup, marinara or spicy mayo are great too, if you want a few dips on the table.
Serve them as a game-day appetizer with our Fried Mozzarella Sticks and Easy Stuffed Mushrooms, or pile them next to burgers and sandwiches in place of fries. If you love zucchini snacks, our Oven-Baked Zucchini Fries are another tasty one to try.
Storing & Reheating
Zoo sticks are best eaten right away, while they're hot and crunchy. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Store the dip separately in a covered container in the fridge, where it keeps for about 4 days.
To bring back the crunch, reheat them in the air fryer at 375°F for 3 to 4 minutes or in the oven at 400°F for 6 to 8 minutes. Skip the microwave, since it makes the coating soggy.
Cooked zucchini sticks don't freeze well because the zucchini turns watery. To get ahead, freeze the breaded, uncooked sticks on a baking sheet, then move them to a freezer bag for up to 2 months. Fry or air fry them straight from frozen, adding a minute or two to the cooking time.
More Copycat Recipes
If you love making restaurant favorites at home, here are a few more copycat recipes to try:
Recipe
Copycat White Spot Zoo Sticks (Fried Zucchini Sticks)
Ingredients
- Vegetable oil for frying or canola oil
- 1 large zucchini about 12 oz (340 g), cut into ¼-inch sticks
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 beaten egg
- 2 tablespoons milk
- ½ cup regular bread crumbs
- ⅓ cup sour cream
- ⅓ cup ranch dressing
Instructions
- Stir together the sour cream and ranch dressing in a small bowl. Cover and refrigerate until serving. This is the dip for your zucchini sticks.
- Cut the zucchini into sticks about ¼ inch thick and 3 inches long. Pat them dry with paper towels.
- Mix the flour, salt and pepper in a shallow dish. Beat the egg and milk together in a second shallow dish. Place the bread crumbs in a third shallow dish.
- Coat each zucchini stick in the flour mixture, then the egg, and finally the bread crumbs, pressing the crumbs on firmly. Set the breaded sticks on a plate and let them rest for 10 minutes so the coating sets.
- Meanwhile, heat about 2 inches of oil in a deep fryer or heavy pot over medium-high heat to 375°F.
- Fry the sticks in small batches until golden brown, about 3 to 4 minutes. Drain on paper towels for a couple of minutes. Serve hot with the dip and enjoy.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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