Monday, April 19, 2010
As soon as I saw this recipe for zucchini fries I immediately bookmarked it as something I wanted to try right away. While these are nothing like potato french fries, of course, they are so yummy. The panko gives the zucchini a crispy crunchy coating and the oven roasting brings out a slightly sweet flavor in the zucchini itself.
Source: Adapted from Le Petit Pierogi
3 zucchini, cut into sticks
4 Tablespoons milk
1 cup whole wheat flour
1 1/2 cups panko breadcrumbs
4 Tablespoons grated Parmesan cheese
2 teaspoons season salt
Preheat oven to 425 degrees. Line a baking sheet with foil and top with a wire cooling rack. Spray the rack with non-stick spray.
Assemble 2 shallow bowls and one large ziplock bag.
Mix together the season salt, pepper and flour in the ziplock bag.
In the 2nd bowl, whisk the eggs and milk together.
In the 3rd bowl, combine the panko and Parmsean cheese. Season the zucchini sticks with a light sprinkling of salt and pepper.
Add a quarter of the zucchini sticks to the flour mixture and shake to completely coat with flour. Remove the zucchini sticks from the bag and dip them, one by one, in the egg mixture, followed by rolling in the panko until coated.
Place on the cooling rack, side by side, and repeat until all of the zucchini sticks are coated and breaded.
Bake for 20 minutes until golden. Serve with ketchup or marinara sauce.