Why Make This Recipe
Parmesan Zucchini Fries are a fun and tasty twist on traditional fries. They are crispy on the outside and soft on the inside. This recipe is perfect for a healthy snack or as a side dish. Zucchini is low in calories, making it a guilt-free choice. Adding parmesan cheese and panko makes these fries flavorful and crunchy. Plus, they are easy to make, and you can enjoy them with a delicious dipping sauce.
How to Make Parmesan Zucchini Fries
Ingredients:
- 3 small zucchinis
- 2 eggs
- 1 pinch salt
- Ground black pepper
- 2 cups Japanese panko bread crumbs
- 1/2 cup grated parmesan cheese
- Ranch dressing
Directions:
- Preheat the oven to 425°F (218°C).
- Slice the zucchinis into 3-inch (7 cm) lengths and then cut them into 1/2-inch (1 cm) thick strips.
- In a bowl, beat the eggs and add a pinch of salt and 3 dashes of ground black pepper.
- Line a baking sheet with parchment paper and set it aside.
- On a large plate or in a container, mix the panko and parmesan cheese together.
- Working in batches, dip some zucchini strips into the beaten eggs. Remove each strip from the egg mixture, shaking off the excess, and roll it in the panko mixture, pressing gently to coat well.
- Transfer the coated zucchini strips to the baking sheet. Repeat until all the strips are coated.
- Bake the fries, rotating the sheets and turning the zucchini halfway through, until golden brown and crispy, about 20 to 25 minutes.
- Serve immediately with ranch dressing.
How to Serve Parmesan Zucchini Fries
Parmesan Zucchini Fries are best served hot and fresh from the oven. You can place them on a platter or in a basket. Pair them with ranch dressing for dipping. These fries are great as an appetizer, snack, or side dish for burgers, sandwiches, or grilled meats.
How to Store Parmesan Zucchini Fries
If you have leftovers, allow the fries to cool completely. Then, place them in an airtight container and store them in the fridge. They can last for about 3 days. To reheat, place them in an oven or toaster oven to restore their crispiness. Avoid using the microwave, as it can make them soggy.
Tips to Make Parmesan Zucchini Fries
- Make sure to slice the zucchinis evenly for consistent cooking.
- Press the panko mixture firmly onto the zucchini strips to ensure they stick well.
- Use fresh parmesan cheese for better flavor.
- Experiment with additional spices, like garlic powder or Italian herbs, to enhance the taste.
Variation
For a spicier version, you can add crushed red pepper flakes to the panko and parmesan mixture. You can also try using different types of cheese, like mozzarella or cheddar, for a different flavor profile.
FAQs
Q: Can I use regular breadcrumbs instead of panko?
A: Yes, you can use regular breadcrumbs, but panko gives a crispier texture.
Q: Can I bake these fries in an air fryer?
A: Yes, you can air fry the zucchini fries at 400°F (200°C) for about 10-15 minutes, shaking the basket halfway through for even cooking.
Q: Can I make these fries ahead of time?
A: Yes, you can prepare the zucchini strips and coat them with the panko mixture. Store them in the fridge until you are ready to bake them.
Parmesan Zucchini Fries
Ingredients
Method
- Preheat the oven to 425°F (218°C).
- Slice the zucchinis into 3-inch (7 cm) lengths and then cut them into 1/2-inch (1 cm) thick strips.
- In a bowl, beat the eggs and add a pinch of salt and ground black pepper.
- Line a baking sheet with parchment paper and set it aside.
- On a large plate or in a container, mix the panko and parmesan cheese together.
- Working in batches, dip some zucchini strips into the beaten eggs, shaking off the excess.
- Roll each strip in the panko mixture, pressing gently to coat well.
- Transfer the coated zucchini strips to the baking sheet. Repeat until all the strips are coated.
- Bake the fries, rotating the sheets and turning the zucchini halfway through, until golden brown and crispy, about 20 to 25 minutes.
- Serve immediately with ranch dressing.