There’s not a lot we wouldn’t do to get our hands on some tasty frieswhen 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 plansbut don’t worry, we’ve got you covered with something delicious and healthier for when that fried craving hits!
These parmesan zucchini fries are seriously so tasty and they’re way less starchy and carb-packed than your standard fries. (And you can bake them if you really want to be good.) We like our zucchini wedges to pack a punch, so we’ve added chili powder and paprika, which you can omit if you feel like it. Trust us, though, when we say these are delish; they’re the perfect choice anytime and we know anyone you share them with will feel the same!
Parmesan Zucchini Fries
- 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
- 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.
Recipe adapted from Oprah