Snacking is a favorite pastime of mine and when I came across this recipe as we started to harvest our first zucchini I knew I had to try it. Crispy, flavorful, easy to make, these fries are the perfect snack. I bet they’d be a hit at any barbecue or potluck this summer.
From Tracey’s Culinary Adventures
2 tablespoons all-purpose flour
1 large egg
1 tablespoon water
1 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 lb zucchini (about 1 medium)
3 tablespoons mayo
1 1/2 teaspoons sriracha sauce
1 teaspoon lime juice
Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.
Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.
To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries
Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.
While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).