PARMESAN ZUCCHINI FRIES

By cooksalot

Serves 4

Ingredients

• 3-4 large zucchini, ends removed, cut into thin strips
• 3 eggs, lightly beaten
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1 1/2 cup Parmesan cheese, grated
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili powder, optional
• 1/4 teaspoon paprika
• vegetable oil, for frying

Preparation

Step 1

Fill a deep skillet or Dutch oven with 2 inches of vegetable oil and heat over medium heat until oil reaches 350º F on a deep-fry thermometer.
In a shallow bowl or dish with a lip, mix flour, salt and pepper together.
Place beaten eggs in a second bowl.
In a third bowl, combine parmesan cheese, panko breadcrumbs, chili powder and paprika, and mix everything together.
Take zucchini wedges and first dredge them completely in flour mixture.
Shake off excess and dip in eggs, making sure everything is coated.
Let remaining egg drip off, then dredge in panko/parmesan mixture, pressing firmly so it adheres to the vegetable.
Working in batches, carefully lower zucchini into frying oil and cook, turning over in the middle, for 3-4 minutes, or until it's a reddish golden color.
Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
Serve immediately.