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Recipe Detail Page
Zucchini Fries
Autumn 2015
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.
Serves 4
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
