There’s a real trend nowadays for “veggie fries” – you can find them in a range of restaurants and they have elevated the status of the humble fry from mere veggie tempura to crispy but moorish deliciousness. I’d like to think somehow you still get part of your 5-a-day when eating veggie fries but then realistically I just stop trying to justify it and simply enjoy the gluttony. If you recall, one of my first blogposts (“back in the day” Ha!) was for avocado fries. Oh the deliciousness – the creamy & nutty texture, the crispy exterior…the good times! Well now I’m continuing on veggie fries path with a great recipe for Baked Zucchini Fries (I must note that whilst I am English and almost always refer to the vegetable in question as a Courgette, somehow the term “Courgette Fries” doesn’t roll off the tongue quite as easily).
- 1 Zucchini – cut into matchsticks
- Handfull of plain flour (don’t you love my specific measurement details)
- 1 tbsp paprika
- 1 tbsp garlic salt
- 2 eggs – beaten
- 1 cup panko breadcrumbs (normal breadcrumbs would work too but I like the crispiness of the panko breadcrumbs)
- Handful of grated parmesan
- Preheat the oven to 230° C.
- Mix the flour with half the paprika & half the salt, smooth onto a plate.
- Mix the breadcrumbs with the remaining paprika, salt and all the parmesan. Smooth onto a separate plate.
- Dip batches of the zucchini matchsticks into the flour mix. Dust off excess flour, dip into the egg mix then roll through the breadcrumb mix.
- Once coated in the breadcrumbs, place the zucchini sticks onto a baking tray **Make sure you put baking paper down first to make sure the fries don’t stick to the tray
- Repeat with all the zucchini sticks.
- Bake in the oven for 10 minutes, then using a spatula, flip the zucchini fries so as to evenly cook on either side. Bake for another 8-10 minutes or until golden.
These are fantastic – they’re crunchy on the outside but soft & moorish on the inside. Not quite as rich as the avocado fries but just as delicious!