Monday, October 8, 2012

Parmesan Zucchini Fries

I love French Fries. But lets be honest, what we really love is the salt and the dipping sauces. A plain fried potato isn't all that exciting, or healthy. So when I needed something to eat with my Chicken Parmesan Sliders I decided to use the Zucchini we got from our Neighbor's garden. Found this recipe from Oprah

- 1 1/2 lbs Zucchini, Trimmed
- 1/2 cup all-purpose flour
- 2 tsp salt, divided
- 3/4 tsp ground black pepper, divided
- 3 large eggs
- 1 1/2 cups Panko Breadcrumbs
- 1/2 cup grated Parmesan Cheese

Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper or aluminum foil. Cut zucchini into thick French-fry-size sticks (I did mine like steak fries because that's what the hubby likes), about 3 inches long. 

Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, and 1/2 tsp. salt. 

Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture. 

Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more. 

Serves 4-5 people

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!