Parmesan Zucchini Fries

PhotobucketLooking for another way to use the abundance of zucchini from your or your neighbor's garden?   Try zucchini fries. 

If you've never used Panko crumbs, try them!
They provide the best crunch for all kinds of oven baked or deep fried dishes.

Zucchini is a mild tasting firm squash-type vegetable that's easy to grow and just one or two plants produce many pounds for breads, relishes, an addition to soups or stews, or use as a side dish.  Grocery stores sell zucchini for around $2.50 or less per pound.

I grew two plants this year and besides my own use, gave several pounds away to family or friends. I recently made steak and "fries" using zucchini and this recipe makes them very crispy and crunchy!

Zucchini Fries

Parmesan Zucchini Fries
1 pound of zucchini cut into french fry sticks about 3 inches long.
1/3 cup  flour
1 tsp. salt, divided
1/2 tsp. black pepper, divided
2 eggs beaten with a shell of water
3/4 cups panko or plain bread crumbs
1/4 cup grated Parmesan cheese
1 tsp. Old Bay or Taco seasoning
1 Tab. chopped dill (optional)

Preheat oven to 425 degrees. Arrange oven rack in the center. Line baking sheet with parchment paper or spray the pan.  Arrange 3 bowls or pie plates for coating fries. In the first, stir together flour, 1/2 tsp. salt, and 1/4 tsp. pepper. In the second bowl, whisk together eggs, water 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine Panko, Parmesan, dill (if using), and 1 tsp. Old Bay or Taco seasoning. 
Wash and cut zucchini into sticks, unpeeled.  Then in batches, dip into flour, shaking off excess; then dip into egg mixture until coated and drain off; then toss into Panko mixture to coat all sides. 

Arrange without crowding in a single layer on prepared pan. Bake 20 - 25 minutes  until Panko coating is golden and crisp.  Serve with dipping sauces of choice. Serves 4-6.

Estimated cost for coating under a $1.00.

1 comment:

  1. "...around $2.50 or less per pound." LOL, here in Vietnam, zucchini is going for... 10,000 dong per kilo (i.e. about 50 cents for TWO pounds)!

    Better yet - this is a recipe I can halfway replicate here - yay!

    Meanwhile, I was curious about the "Panko" crumbs, so I Googled a bit and...

    It turns out "Panko" is simply the Japanese word for "bread crumbs". Ah but apparently the secret is in the "processing" of the bread that makes Panko so special. Flakes instead of crumbs make it crispier - read the fascinating details here: