I love zucchini! We usually have quite a few growing in our garden, but unfortunately this year we were hit with a pretty crazy Colorado hailstorm just when things were starting to look good. Boo. Lucky for me, we have a decent little farmers market where I can get an abundance of fresh zucchini on a weekly basis!
A couple of weeks ago, I was looking for a creative recipe to make something new, and came across something pretty awesome. Zucchini fries!! Yum!!
Adapted from King Arthur Flour
- 3-4 medium sized zucchini, cut into 3 inch sticks
- 1 ½ cups bread crumbs (I used plain old bread crumbs, but I think Panko would provide a better crunch)
- ½ cup fresh grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 tablespoon freshly ground crushed red pepper
- 2 large eggs
- A splash of heavy cream
- ½ tsp cayenne pepper
After all of the zucchini is cut, place them in a colander and sprinkle with a generous amount of kosher salt. Let the zucchini sit for at least an hour to draw out the moisture. When they are done, place them on a paper towel and pat dry.
Preheat oven to 425 Fahrenheit. Mix the breadcrumbs, parmesan cheese, Italian seasoning, and crushed red pepper in a large bowl. I like to mix them in glass pie plate.
Mix the eggs, heavy cream, and cayenne pepper in another bowl or pie plate.
Toss some of the dry zucchini in the egg mixture, and then toss in the breadcrumb coating. Make sure they are all covered and then transfer to a parchment lined baking sheet. Continue with the rest of the zucchini until they are all ready for the oven.
Bake in preheated oven for about 20 minutes, or until they are golden brown. You will want to turn them over halfway through baking.
Serve and enjoy!
I made this awesome dipping sauce that I found with the original recipe, but added a generous amount of crushed red pepper to make it spicy. It was delicious! My children, of course, chose to dip theirs in ranch.