crispy baked zucchini fries

These unbelievably crispy, fat zucchini wedges are from Chrissy Teigen’s Cravings cookbook and they are so good!  They remind me of zoo sticks from White Spot (every native British Columbians’ fave restaurant chain) except they’re baked instead of deep-fried.  Which makes these…healthy?  Healthier?  Whatever, I think these may be even better than zoo sticks.

Makes enough for 4 as a side.

1 lb of zucchini (that was 2.5 medium zucchinis for me)  /  1 and 1/4 cup all-purpose flour  /  1/2 tsp cayenne pepper  /  2 tsp salt  /  1/2 tsp black pepper  /  2 eggs (original recipe calls for 3 but I had a lot leftover)  /  1 cup panko bread crumbs  /  1 and 1/4 cup finely grated Parmigiano-Reggiano cheese  /  3 tbsp olive oil

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Preheat the oven to 425F and trim the ends off the zucchinis.  Halve the zucchinis crosswise and then quarter them lengthwise to make fat chunky wedges.  You’ll need 3 large plates or shallow bowls for breading the fries.  The first plate, mix together the flour, cayenne, salt and pepper.  The second plate, the eggs whisked together.  The last plate, the the panko breadcrumbs, the grated cheese and olive oil all mixed well together.

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Now is the most laborious (but totally worth it!) part, breading the fries one at a time. Take each zucchini wedge and first coat in the flour mixture.   Next, dip in the egg and then press into the panko mixture, making sure it’s well-coated.  Evenly spread the fries out on a baking sheet.

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Bake for about 20 minutes or until they are golden brown. You can season with a bit of salt and pepper to taste but I didn’t bother.  The recipe suggests serving these with sriracha caesar dressing (which I’ve made multiple times and is really yummy) but I was kinda lazy so just tossed together a sriracha mayo and called it a day.  The fries turned out crazy crispy and we couldn’t stop eating them.  Will definitely be making these again!

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