Zucchini Fries just like you love at your favorite restaurant. The perfect way to use up all that zucchini you’ve bought or grown this summer!
Easy Zucchini Fries
Crispy Zucchini Fries are not intimidating, hard or even difficult to make. I’ll give you two options in fact, baked and fried!
Fried Zucchini Fries
The fried version are the classic kind you’ll find in every restaurant across the country. The process for making them is so easy too. The addition of Parmesan cheese to your breadcrumbs will create a flavorful crust.
Since you don’t need the pieces of zucchini to cook through very much you’ll just cook them long enough to brown the outside.
Just be careful you don’t let the oil get too hot, this will brown the outside before the zucchini even has a chance to soften inside and even though we don’t need it cooked too much, raw zucchini is also not the flavors we are looking for.
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Baked Zucchini Fries
The baked version of these fries includes a classic egg and breadcrumb dredging station along with a very hot oven.
- The zucchini fries get coated in a breadcrumb and Parmesan cheese mixture before being dipped in beaten eggs and dredged in the breadcrumb mixture again.
- The pieces of zucchini are sprayed with cooking spray well after being added to a baking sheet.
- They are baked at 425 degrees for 20-25 minutes until golden brown and crispy.
- You may want to turn the zucchini pieces halfway through.
If you’d like to keep the calories down even more you can swap out the whole eggs for egg whites too.
If you’d like to minimize the breading you can also dredge the zucchini in flour before the eggs instead of the breadcrumb mixture.
What kind of breadcrumbs are best?
Both panko and classic breadcrumbs are used for zucchini fries and while I normally love using panko in this case to maintain a more classic flavor I use classic breadcrumbs. You can also use breadcrumbs with Italian Seasoning in them, but to keep classic flavors I stick with classic ones.
More flavor options:
- Garlic: Add 1/2 teaspoon of Garlic Powder to add a punch of garlic flavor.
- Cayenne Pepper: Spicy Zucchini Fries! Add 1/4 teaspoon cayenne powder to the breading mixture.
Ooorrrr if maybe you don’t have a never ending supply of zucchini like most of us do, you can even make these with carrots! I steam the carrots until they’re half cooked but not fork tender and bread and fry them the same way. I also have used broccoli stalks and cauliflower stalks in the past with great success! Steam lightly before breading and frying.
- Yield: 12 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Appetizer
- Cuisine: Italian
- Author: Sabrina Snyder
- 1 cup bread crumbs
- 1 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 4 zucchini cut into spears
- 2 large eggs beaten
- canola oil for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
- Mix bread crumbs, parmesan and garlic powder in a medium sized bowl and dredge each piece through the mixture.
- Dip the zucchini spears into the beaten eggs then coat again in the bread crumb mixture.
Add 3 inches of canola oil to a dutch oven on medium high heat (350 degrees) and fry for 3-4 minutes or until golden brown.
Yield: 12 servings, Amount per serving: 98 calories, Calories: 98g, Carbohydrates: 9g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 38mg, Sodium: 278mg, Potassium: 218mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5.3g, Vitamin C: 14.5g, Calcium: 12.6g, Iron: 5.3g
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