Zucchini Fries

Automne 2015
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food and drink

BY: Lucy Waverman

I first had these in a diner in California and they were so good I ate the bowlful. Kids love these because they are crispy and reminiscent of French fries.

3 zucchini, ends trimmed
Salt and freshly ground pepper
1 cup (250 mL) flour
1 tsp (5 mL) paprika
1 tsp (5 mL) ground ginger
3 tbsp (45 mL) chopped mint
2 eggs
1 tbsp (15 mL) oil
1½ cups (375 mL) panko crumbs

1 Preheat oven to 425°F (220°C).

2 Quarter zucchini lengthwise, then cut each length in 3 to make wedges. Season with salt and pepper.

3 Combine flour, paprika, ginger, 2 tbsp (30 mL) mint, salt and pepper and place on a plate. Beat together eggs with oil and a pinch of salt in a bowl. Dredge zucchini in flour mixture, dip in egg and coat with panko.

4 Place zucchini, skin-side down, on a parchment-lined baking sheet. Bake for 20 to 25 minutes, rotating sheet once, or until coating is crisp and zucchini is tender.

Serves 4

What to Serve