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Light and crispy fried zucchini is one of my favorite appetizers to order out. Having to fry them at home? Not so much. To make this classic app simple to whip up, I discovered a way to make zucchini fries without a single drop of oil. I first coat them in a cheesy, garlicky mixture before baking at a high heat, giving them an ultra-crispy crust, perfect for dunking in your favorite sauce. The best part? They’re so easy to whip up, only taking around 30 minutes for a delicious side that everyone will be grabbing for. Here's everything you need to know:
After preheating the oven to 425° and lining a baking sheet with parchment paper, slice your zucchini into matchsticks (I recommend around 1/2" wide and 3” long). Put them on a paper towel-lined plate, then pat dry to remove excess moisture. This will ensure that our coating stays on the zucchini.
Now, we’ll create our dredging station. Pour flour into one shallow bowl, then beat eggs in another shallow bowl to blend. In a third bowl, combine the panko, Parmesan, garlic powder, salt and pepper. Now you’re ready to dredge!
Toss the zucchini matchsticks in the flour, coating them evenly, before dipping into the eggs. Then, dredge in the panko mixture (again coating evenly), then arrange on the prepared baking sheet. Work in batches until all of your fries are coated.
Bake the fries, making sure to flip halfway though, until they are golden and crispy. This should take around 25 to 30 minutes, but make sure you keep on eye on them. Once done, transfer to a platter, and serve with your favorite dipping sauce.
The full list of ingredients and instructions can be found in the recipe below.
These fries are the perfect addition to your spread, whether you serve them as an appetizer or a side dish. Add to your pasta night of pasta pomodoro and garlic bread, or serve alongside your Buffalo wings and nachos on game day.
These crispy fries are best served fresh, but store any leftovers in an airtight container for up to 3 days. When ready to eat, reheat the fries in the oven at 375°.
medium zucchini
all-purpose flour
large eggs
panko bread crumbs
finely grated Parmesan (about 1/2 c.)
garlic powder
kosher salt
freshly ground black pepper
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