These fries might just be your new favorite zucchini recipe. Coat strips of zucchini in a crunchy panko-Parmesan breading before baking to a crispy golden hue. A homemade zesty yogurt sauce for dipping takes them over the top.
Complement these salty, satisfying fries with a crisp Pennsylvania pilsner or bright, herbaceous Pennsylvania Sauvignon Blanc.
Parmesan Zucchini Fries
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Ingredients
- 1/2 cup Pennsylvania yogurt
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup all-purpose flour
- 2 medium Pennsylvania zucchini, cut into 2-inch strips
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Combine yogurt, lemon juice, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Refrigerate until ready to serve.
- Combine flour, garlic powder, remaining salt and remaining pepper in a shallow bowl. Place eggs into a separate shallow bowl, and the panko and Parmesan into a third shallow bowl.
- Dip each zucchini strip into the flour mixture. Then dip into egg and coat with Panko and Parmesan mixture, pressing gently to adhere.
- Arrange zucchini fries onto prepared baking sheet in a single layer. Bake, flipping halfway through, until golden-brown and crispy, about 20-25 minutes.
- Serve zucchini fries hot with reserved garlic yogurt dip.
- Recipe and video: Dish Works
