Zucchini Fries Baked (Print Version)
# Ingredients:
01 -
1 1/2 pounds (about 2 medium-sized) zucchini.
02 -
1/2 cup shredded Parmesan.
03 -
1 cup crispy panko crumbs.
04 -
1 tablespoon milk.
05 -
1/4 teaspoon fine salt.
06 -
1/2 teaspoon cracked black pepper.
07 -
1 raw egg.
08 -
1 tablespoon olive oil.
09 -
1/3 cup mayo.
10 -
1 chipotle pepper in adobo, finely chopped.
11 -
1 teaspoon fresh lime juice.
12 -
1/4 cup plain flour.
13 -
1/4 cup sour cream.
14 -
1/2 teaspoon garlic powder.
# Instructions:
01 -
Set your oven to 400°F and let it warm up.
02 -
Grab a baking tray and cover it with parchment paper.
03 -
Slice up the zucchini into fry-shaped pieces.
04 -
In one dish, mix panko, Parmesan, oil, and your seasonings. In another, whisk together the egg and milk. Combine flour with garlic in a third dish.
05 -
Roll zucchini in flour first, then dunk into the egg, and lastly cover well with the crumb mix. Press crumbs to stick better.
06 -
Lay zucchini on the tray. Pop into the oven for 14 to 18 minutes, or until they’re golden and crispy.
# Notes:
01 -
Best eaten right out of the oven. Stays fine up to 3 days in the fridge. Don’t pack them too close—they’ll steam and lose crisp. Air-fry at 375°F for 8-10 minutes as another option.