Zucchini Fries
Guess What? Zucchini Fries Are My Secret Party Hit
First things first, friend—these zucchini fries? I started making them when I had way (way!) too many zucchinis in the fridge after a summer farmer’s market haul. It’s funny because nobody in my family even believed they liked zucchini until I snuck a plate of these onto the Sunday table. Next thing I knew, everyone wanted the “recipe for those weird green fries.” Honestly, there’s something almost magical about turning a humble veg into a finger food people actually fight over. And hey, if you dip them in a little sriracha mayo? Shazam.
Random note: I once tried using half the breadcrumbs just to see what would happen. Let’s say… the less said about that experiment, the better. In other news, my dog loves uncooked zucchini trimmings—who knew?
Why These Fries Are Always Vanishing
I usually reach for this recipe when I need a snack that feels a bit less guilty (you know, after the weeknight pizza binge). My nephew literally won’t eat any green food unless it’s in fry form, so there’s that! And oh—the other day, I just wanted something crunchy that actually tastes of something, not like store-bought cardboard fries. I make these for movie nights because I know I’ll end up eating half the tray myself before they ever hit the coffee table (oops; occupational hazard?).
By the way, don’t get discouraged if your first batch doesn’t turn out exactly like the glossy food-blog photos. I’ve burned them, undercooked them, and I swear they’ve even come out bendy, but guess what? Still delicious.
Stuff You’ll Need (and What Swaps Work)
- 2–3 medium zucchinis, sliced into fries (sometimes I just cut thick sticks—nobody complains)
- 1 cup breadcrumbs – panko’s nice and crispy, but “regular” is fine (if I’m in a pinch I’ll whizz up some old toast, works honestly!)
- 1/2 cup grated parmesan – you could use pecorino or just more breadcrumbs if you’re dairy-free (grandma used the green-tub stuff, but I suspect she just liked shaking it)
- 2 eggs, beaten (I have skipped these and just used a splash of milk in desperate times—it’s fine; just messier)
- 1/2 teaspoon garlic powder (sometimes I just double it because, why not?)
- Salt and pepper to taste (I go heavy, but only because I forget to salt them later)
- Olive oil cooking spray – or just brush real quick with oil (canola works too; not rocket science)
Here’s How I Make ‘Em (With All the Imperfect Bits)
- Preheat your oven to 220°C (425°F). Seriously, make sure it’s actually hot; cold ovens make sad, soggy fries. Line a baking tray with parchment. Or foil. Or whatever’s closest.
- Prep the zucchini: Slice your zucchinis into kind of thin sticks. But it doesn’t need to be math-class exact—if they’re a bit chunky, just bake ’em longer.
- Set up a little breading station: One plate with flour (optional, honestly); one with the beaten eggs (or splash of milk), and one with the breadcrumb parmesan mixture (toss in garlic powder, salt, pepper—use clean hands or a fork, up to you). This part gets messy, just so you know.
- Coat each zucchini stick: Roll in flour (if using), dunk in egg, then smush into breadcrumbs. This is where I usually sneak a taste of the cheese. Don’t stress; if the coating’s patchy, they still crisp up.
- Arrange fries on your tray in a single layer. Crowded trays steam, not crisp. Sneak in a few extras at the edge if you must. Spray or brush them generously with olive oil.
- Bake about 20–24 minutes, turning once. I like them super golden so sometimes I broil for the last 2 minutes, but watch like a hawk.
- Let cool a minute or two (yes, they smell amazing, but molten cheese burns—trust me).
What I Learned—In No Particular Order
- If you skip the oil, you’ll get tan, not golden. Don’t be stingy unless you actually like pale fries.
- I once left the tray in while “just checking my email.” Five extra minutes = extra crunch or, honestly, extra charcoal. Don’t wander too far off!
- Stacking the fries to fit more is tempting, but they come out sad and floppy—not worth it, even if you’re impatient like me.
Weird and Wonderful Things I Tried
- Swapping parmesan for nutritional yeast—actually pretty good if you want it vegan-ish.
- Using sweet potato sticks instead of zucchini—flavor was fine, but they stuck to the tray like glue. 0/10 on that one.
- I once tossed cumin in with the breadcrumbs for a sort of “Tex-Mex” vibe. Not traditional, but my brother loved it.
If You Don’t Have All the Gear…
Technically, you want a wire rack for max crispiness, but I’ve done this on an old baking sheet, even once used a pizza tray with holes (genius accident). No parchment? Grease that tray well or you’ll be soaking it later, trust me.
Will They Last? Let’s Be Honest
Okay, official line: Store in an airtight box for 2–3 days. Real talk? It never lasts past midnight in my kitchen—the fries always get nabbed for a midnight snack. If you do have leftovers, a quick blast in a hot oven or even the air fryer brings ’em back. But microwaving? Meh, only if you must.
What To Serve With (And The Odd Dip Game)
We’re a sriracha-mayo house, but my dad goes for ranch every single time. Sometimes I cut up lemon and squeeze that on just before serving—sounds odd, but zingy. Oh, and if you want to go “full fancy,” a side of homemade tzatziki is brill. My neighbor even insists on ketchup (bless her), so honestly, anything goes.
Things I’ve Messed Up—So You (Maybe) Won’t
- The time I rushed the breading (I was late for book club)—half the fries ended up naked. Take your time, even if your stomach’s rumbling.
- Broiling too long. There’s golden, and then there’s torched. Set a timer, especially if you’re easily distracted (I am!).
- Trying to eat them straight out of the oven: patience, grasshopper. Cheese is lava at this stage.
Real Questions I Get
- Can I air fry these?
- Oh yes, and actually, I think they turn out even crispier. Just shake the basket halfway. If you want specifics, this guide has you covered.
- What’s the best way to cut the zucchini?
- I don’t get too scientific—some folks like thin shoestrings, others go chunky. I say, whatever fits on your tray. No need to overthink it.
- Can I make these gluten free?
- Sure! Rice crumbs, almond meal, crushed cornflakes… just get ’em crispy. Actually, cornflakes are a fun swap if you like more crunch.
- Do they taste like “real fries”?
- Ha—depends what you mean by “real”! There’s no potato, but I think the crunch and cheesy hit is just as good. Plus, it fools picky eaters (sometimes).
So there you have it—my slightly rambling guide to zucchini fries, disasters and all. If you try it, let me know how it goes! (Or just tell me what you dipped ’em in—I’m always after new ideas.)
Ingredients
- 2 medium zucchinis
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.
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2Cut the zucchinis into fry-shaped sticks, about 3 inches long and 1/2 inch thick.
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3In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
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4In another bowl, beat the eggs. Dip each zucchini stick into the egg, then roll in the breadcrumb mixture to coat evenly.
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5Place the coated zucchini fries in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil spray.
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6Bake for 22-25 minutes, flipping halfway through, until golden brown and crispy. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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