Wednesday, August 17, 2011
Side dishes are always a struggle for me. The main dish for diner is always easier to come up with but then I sit and stare at my cookbooks or the internet to find something perfect to compliment it. These baked zucchini fries were perfect. The panko breadcrumbs made them so crispy. Zucchini is becoming abundant in gardens so this is a great way to use up some of your fresh veggies. We dipped these in ranch but it would also be great in a marinara sauce. Enjoy!!
Crispy Baked Zucchini Fries
Printer friendly recipe
Source: Confections of a Foodie Bride
Serves 6 people 8 pieces
1/4 cup whole wheat flour
2 cups Panko breadcrumbs
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 lb zucchini, cut into 4-5-inch sticks
1.Preheat oven to 425 and line a baking sheet with parchment.
2.Place flour in a large zipper bag.
3.Whisk eggs with 2 Tbsp water and place in a shallow dish.
4.Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
5.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.
6.Place breaded zucchini on the baking sheet.
7.Bake 18-20 minutes, until golden brown.
8.Serve with your favorite dipping sauce (Ranch is ou favorite).
9.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 heated through.