Frizzled Zoodles with Garlic Paprika Dipping Sauce

Are you tired of the same old fried zucchini…flour, egg, breadcrumbs? Don’t get me wrong, I love it prepared that way too, but I’ve got something different for you!!

Crispy, delicious, and that dipping sauce just takes them over the top!!

They are covered in buttermilk, dredged in flour, and fried until they are beautifully crisp. If that’s not enough, I made a sauce for dipping, which contains mayonnaise, grainy mustard, grated fresh garlic, paprika, sugar, lemon juice, salt, and pepper.

It’s such a great dish to serve at your BBQ. It also works well as a side dish. I served them with a steak for dinner, and we were even dipping the steak in the sauce… That’s how good it is!!

You can even fry these ahead and freeze them on a sheet pan in a single layer. Once frozen, place in a container and store in the freezer. When ready to use, place them on a sheet pan and into a preheated 325° oven until crisp and hot. About 10-15 minutes depending on your oven.


  • 2 Medium Zucchini Squash
  • 480 ml of Buttermilk 2 Cups
  • 240 Grams of All Purpose Flour 2 Cups
  • 1 Teaspoon of Kosher Salt
  • 1 Teaspoon of Ground Black Pepper
  • 4-6 Cups of Vegetable Oil
  • 1 Cup of Mayonnaise
  • 2 Teaspoons of Grainy Dijon Mustard
  • 1 Teaspoon of Granulated Sugar
  • ¾ Teaspoon of Paprika
  • 1 Clove of Garlic Grated
  • 2 Teaspoons of Lemon Juice
  • Salt & Pepper to Taste


  • Heat the oil to 365-370°. F
  • Using a spatula mix together the mayonnaise, mustard, sugar, paprika, garlic, lemon juice, salt and pepper. Cover and place in the refrigerator.
  • Use a spiralizer to cut the zucchini into zoodles. The smallest setting on mine is 1/8”, which is what I used.
  • Place the zoodles in a large bowl and pour in the buttermilk, Toss to coat.
  • In a large bowl whisk together the flour, salt and pepper.
  • When the oil is at the appropriate temperature, Add some of the zoodles to the flour.
  • Allow the excess buttermilk to drip off before adding to the flour mixture. Toss the zoodles to coat in the flour.
  • Do this immediately before adding to the oil. Leaving the zoodles sitting in the flour to long will cause them to get gummy and clump together.
  • Shake off as much of the excess flour as possible.
  • Place in the oil and fry until golden brown. About 3-4 minutes.
  • Remove from oil and place on a paper towel lined pan. Sprinkle with a bit of salt while hot.
  • Serve the hot frizzled zoodles with the dipping sauce.