Parmesan Zucchini Fries

By á-7926

There's not a lot we wouldn't do to get our hands on some tasty fries when we get that hankering, we just have to have them! Unfortunately, fries and a lot of other fried foods really don't and (shouldn't) have a big space in our nutrition plans but don't worry, we've got you covered with something delicious and healthier for when that fried craving hits!

Ingredients

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

Details

Servings 4
Preparation time 4mins
Cooking time 10mins
Adapted from 12tomatoes.com

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.