Parmesan Zucchini Fries
- Prep
- 15 min
- Cook
- 25 min
Ingredients
- 3small zucchinis: Provides the base of the fries (offering a mild flavor and moist texture.)
- 2eggs: Acts as a binder (helping the panko and Parmesan mixture adhere to the zucchini.)
- 1 pinchsalt: Enhances the overall flavors of the fries.
- —Ground black pepper: Adds a slight kick and depth of flavor.
- 2 cupsJapanese panko bread crumbs: Creates the crispy outer coating.
- 1/2 cupgrated Parmesan cheese: Offers a salty (nutty flavor and contributes to the crispiness.)
- —Ranch dressing: Serves as a creamy dipping sauce to complement the crispy fries.
Instructions
- 1
Preheat your oven to 425°F (218°C).
- 2
Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips.
- 3
In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, then beat well.
- 4
Line a baking sheet with parchment paper.
- 5
On a big plate or container, mix the panko and Parmesan cheese together.
- 6
Dip some zucchini strips into the beaten eggs, ensuring each is well-coated.
- 7
Shake off the excess egg from the zucchini strips before rolling them in the panko mixture. Press gently to coat well.
- 8
Transfer the coated zucchini strip to the baking sheet.
- 9
Repeat the coating process with the remaining zucchini strips.
- 10
Bake in the oven, rotating the baking sheets and turning the fries halfway through, until golden brown and crispy, about 20 to 25 minutes.
- 11
Serve immediately with ranch dressing for dipping.