When summer’s bounty has you overwhelmed and downright bored with the same recipes over and over- then look no further than zucchini fries! These crunchy, delicately sweet sticks will have you overjoyed to actually be eating another zucchini.
I feel like many people including myself get burned out on summers’ produce from time to time. There is usually an onslaught of certain produce and unless you’re canning or freezing the stuff, it’s hard trying to keep up! Zucchini is especially one of those items because of how easy it is to grow. Most people fry it up or stuff it into bread, and the remainder is all given away. After awhile, there’s only so much of it you can take, hence why zucchini fries rock!
Awhile back, I visited Wegmans The Pub with my dear friend Tracey. I had honestly never been inclined to try zucchini fries, but was very fortunate we did. They were delicious and something I filed away in my brain to try and make at home.
Since living in Missouri and with no access to Wegmans and The Pub, I had to come up with something on my own, especially without the frying. We had been gracious enough to receive some delicious and unique varieties of zucchini from friends, and I wanted to pay homage to them. This recipe is similar in a lot of way to the corn meal crusted zucchini fries I had at Wegmans, with just a few modifications.
The “batter” is just a simple coating starting with eggs and milk followed up with panko bread crumbs and parmesan. Laid out on a baking sheet and cooked for about twenty minutes it’s as simple as that. If there are children in your household, this is also a great recipe for them to assist with.
What I truly liked about this recipe is how one could really change it up to suit their cooking styles or dietary means.
- Gluten free– substitute the panko bread crumbs with gluten free bread crumbs, or cornmeal
- Grain free– substitute the panko bread crumbs with almond flour or crushed pecans
- Lactose free– substitute the milk called for with water, and omit the parmesan
- Low calorie– omit the egg yolk and use just the egg white, use low fat or skim milk and go lighter on the coating
The fries themselves can be eaten as is, or with your basic condiments. Many times you’ll seem them served with an herbed mayo, or Wegmans served them up with a horseradish cream sauce. I’ve made sure to include recipes for all the options so you can see what you like best!
To Full Plates and Eating Your Tarte Out,
1/2 cup of Milk
1 Egg, large
1/2 cup of Parmesan cheese
1 cup of Panko Bread Crumbs
1 teaspoon Black Pepper
1/2 teaspoon Salt
Preheat your oven to 425 degrees. Line a baking sheet with foil and lightly coat with Cooking Spray.
Using a vegetable peeler, remove the outer layer of the Zucchini (or leave it on if you prefer). Cut the stem and end off, split the Zucchini lengthwise. Scoop out any seeds or pulp that may be in the middle. Cut your Zucchini into sticks about three inches long, 1/4″ thick, and set aside.
In a small bowl whisk together your Egg and Milk. In another bowl, combine your Parmesan, Panko Bread Crumbs, Pepper and Salt.
Taking one Zucchini stick at a time, dunk into Milk mixture and then follow up with a hefty coating of the Parmesan mixture. Lay flat onto baking sheet and continue with the remaining fries, leaving about a 1/2″ of space between each one. Depending on how big your Zucchini is, you may need to prep a second baking sheet.
Place pan(s) into oven and cook for about fifteen minutes, or until the bottoms start to brown. Using a set of tongs, flip the fries and continue baking until those sides are browned as well, another 5-10 minutes.
Remove from oven and serve immediately!
Condiments recommended are Horseradish Cream Sauce, Ketchup or Herbed Mayo. To make Horseradish Cream Sauce, combine 1/4 cup of sour cream, 1-2 tablespoons of horseradish, 1 teaspoon of Lemon Juice and Salt and Pepper to taste (this sauce is also amazing on Prime Rib). For Herbed Mayo, combine 1/4 cup of Mayonnaise, 1 minced clove of garlic, 1 chopped tablespoon each of your favorite herbs (I liked Rosemary and Parsley but don’t be afraid to sniff and experiment to see what meshes well with what you’re feeling).