Craving a delicious and easy-to-make snack or side dish? Look no further than these crispy baked zucchini fries! I whipped these up last night, inspired by several recipes I stumbled upon. They’re incredibly simple to make and use up any leftover zucchini you might have.
Seriously, these are dangerously good.
Let me rephrase: THESE ARE GOOOOOOD!
Imagine serving these at your next BBQ, game day gathering, or even just as a simple weeknight side. While some might call these a “healthy” dish, let’s be real – while they do contain zucchini and are baked instead of fried, they’re still coated in flour, egg, and breadcrumbs. Healthy or not, they are undeniably delicious! The crispy texture and savory flavor make them irresistible.
This recipe is all about intuition, what I like to call a “No Measure Recipe.” If you get anxious in the kitchen and need exact measurements, I encourage you to step outside your comfort zone and try this approach. No-Measure Recipes are liberating, and more importantly, they help you develop your palate and have fun cooking again. Cooking should be an adventure, not a stressful obligation.
The beauty of cooking is making a dish your own. This means using as much or as little zucchini, paprika, breading, or other ingredients as you desire, based on your personal preferences. Don’t be afraid to experiment and adjust the recipe to suit your taste.
What You Need to Make Crispy Baked Zucchini Fries
- Fresh zucchini
- All-purpose flour
- Large egg
- Breadcrumbs (Panko breadcrumbs recommended for extra crispiness, but regular breadcrumbs work too)
- Salt and pepper
- Ground paprika
- Grated Parmesan cheese
These simple ingredients come together to create a satisfying and flavorful dish. The zucchini provides a mild, slightly sweet base, while the breadcrumb coating adds a delightful crunch and savory notes. The seasonings elevate the flavor profile, making these fries a true treat.
How to Make Crispy Baked Zucchini Fries
Ready to get started? Follow these simple steps to create your own batch of crispy baked zucchini fries.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Slice the zucchini into thin, fry-like sticks. I typically cut the zucchini in half lengthwise, then slice each half into four strips, and then slice each strip into thin fries. Aim for a uniform thickness to ensure even cooking.
- Prepare the breading mixture in three separate bowls.
- Bowl 1: Flour. Feel free to add salt, pepper, and paprika for extra flavor. Whisk to combine.
- Bowl 2: Egg, lightly beaten.
- Bowl 3: Breadcrumbs. Add a dash of salt and pepper, about 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, and a tablespoon of grated Parmesan cheese. Mix well. The Parmesan cheese adds a delicious cheesy flavor and helps the breadcrumbs brown nicely.
- Dredge each zucchini stick in the flour mixture, followed by the egg, and finally the breadcrumb mixture. Make sure each stick is evenly coated for maximum crispiness. Press the breadcrumbs gently onto the zucchini to help them adhere.
- Place the breaded zucchini sticks in a single layer on a baking sheet lined with parchment paper or a silicone baking mat (Silpat). Avoid overcrowding the pan, as this will prevent the zucchini from crisping up properly. If necessary, use two baking sheets.
- Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 minutes. Halfway through, around the 7-minute mark, rotate the pan 180 degrees for more even baking. Continue baking until the breadcrumbs are golden brown and the zucchini is tender.
- Remove from the oven and let cool for about 5 minutes before serving. This allows the breadcrumbs to set up and become even crispier.
- Serve immediately with your favorite dipping sauce, such as ranch dressing, marinara sauce, or even tartar sauce. The ranch dip gives them a taste similar to fish and chips, so why not embrace it and go for the tartar sauce? Experiment with different dipping sauces to find your favorite combination. Sriracha mayo, honey mustard, or a simple aioli would also be delicious choices.
Enjoy these crispy, flavorful zucchini fries as a snack, appetizer, or side dish!
Crunchy Zucchini Fries Recipe
Marlynn Schotland
20
mins
15
mins
35
mins
2
Ingredients
-
1
zucchini,
sliced into thin, fry-like sticks -
¼
cup
flour -
1
egg -
1
cup
breadcrumbs,
preferably Panko -
¼
teaspoon
garlic powder -
¼
teaspoon
paprika -
1
tablespoon
grated parmesan cheese - salt & pepper to taste
Instructions
-
Slice the zucchini into thin, French fry-like sticks.
-
Prep the breading mixture divided into three bowls. Bowl 1 has flour. Feel free to add some salt, pepper, paprika into this and whisk evenly if you want extra flavor throughout. Bowl 2 has the egg, lightly beaten. Bowl 3 has the breadcrumbs, salt, pepper, garlic powder, parmesan cheese, paprika.
-
Dredge zucchini sticks first in the flour mixture, then in the egg, and finally in the breadcrumb mixture.
-
Spread out zucchini sticks in an even single layer on a baking sheet.
-
Bake at 400 degrees for 15 minutes. About halfway through at 7 minutes or so, turn the pan around 180 degrees for more even baking. Bake until the breadcrumbs are a nice golden brown, then take the zucchini out of the oven and allow to cool for about 5 minutes.
-
Serve immediately with a side of ranch, marinara sauce, or even tartar sauce.
Nutrition
Calories:
330
kcal
,
Carbohydrates:
55
g
,
Protein:
14
g
,
Fat:
6
g
,
Saturated Fat:
2
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
0.01
g
,
Cholesterol:
84
mg
,
Sodium:
479
mg
,
Potassium:
419
mg
,
Fiber:
4
g
,
Sugar:
6
g
,
Vitamin A:
356
IU
,
Vitamin C:
18
mg
,
Calcium:
152
mg
,
Iron:
4
mg
Nutrition information is automatically calculated and should only be used as an approximation.
Tried this recipe?
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