About six years ago, I lived with a roommate who had planted six zucchini plants and ended up with more zucchinis than what we could eat and share with friends that summer. We grilled them almost every night for dinner, made breads, cooked them into fritters, stuffed them into cakes and cupcakes, and pan fried them. What I wish that I had known back then was to turn them into these crispy fries.
These fries were really freaking good. I almost forgot that these weren’t fried. Baking them in high temperature and rolling them twice, first in the flour, and then in panko made them crispy in the outside, while the inside were still tender. We gobbled these up and used a ranch dressing as a dipping sauce.
1/4 cup whole wheat flour
2 cups Panko breadcrumbs
Salt & Pepper, generous amount
1 tsp garlic powder
1/2 tsp cayenne pepper
1 lb zucchini, cut into 4-5-inch sticks, about a 3/4-inch in thickness
Preheat oven to 425 and line a baking sheet with parchment, or coat them using cooking spray.
Place the flour in a large zipper bag.
Whisk both eggs with 2 tbsp water and place them in a shallow dish.
Get another shallow dish, and place Panko, salt, pepper, garlic powder, and cayenne pepper in it. Mix to combine.
Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
Place breaded zucchini on the baking sheet. Bake 18-20 minutes, until golden brown.
Serve with your favorite dipping sauce.
They’re best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.
Adapted from The Confections of a Foodie Bride