When I first saw Chef Mommy‘s recipe for Baked Zucchini Fries, I thought it would be a great way to eat more veggies in a fun side dish/snack sort of way. I was totally right. Due to the fact that I can’t seem to leave good enough alone, I decided to make zucchini “chips” rather than fries. I’m glad I did, and will stick with this method, as it gave them more service area for a crunchy coating, and made them perfect for dunking. Look for future posts on this method, as I think it would be delicious with broccoli, cauliflower, squash, mushrooms, etc. A yummy not-fried veggie basket like you’d get at the local pub, but without the greasy fingers.
- 3 whole Zucchini
- 2 Egg Whites
- ½ cup Flour
- 1 Tbsp Cornstarch
- ½ tsp Salt
- ½ tsp Pepper, freshly ground
- 1 teaspoon garlic powder
- ¼ tsp Onion Powder
- 2 cups Panko breadcrumbs
- ½ cups Parmesan cheese (optional)
- Olive oil cooking spray
- Ranch Dressing
- Blue Cheese Dressing
- Preheat oven to 400 °.
- In a food processor, add the Panko crumbs and grind to a finer texture. Add the salt, pepper, onion and garlic powder and parmesan, if you’re using. Process just until the ingredients are mixed together. Pour crumbs into a wide bowl.
- Cut Zucchini on the bias into ¼” chips.
- Beat egg white with a splash of water until frothy.
- Lightly dust zucchini with flour and cornstarch. Dip in beaten egg white and then coat with Panko breadcrumb mixture.
- Place zucchini fries on an aluminum foil coated cookie sheet that has been sprayed with olive oil, careful not to crowd. Lightly spray tops of zucchini fries with the olive oil.
- Bake for 10-12 minutes, flip and bake for another 10-12 minutes or until crispy and lightly browned.
- Serve with your favorite dipping sauce.