Zucchini Fries

 

As I mentioned in the previous post with the Zucchini Cheddar Hush Puppies, I had two zucchinis grow in my garden this year.  With one left, I decided to make up a batch of zucchini fries.  No real recipe needed, just an egg mixture to coat them and some breading to make them crunchy.  What really made these was the spicy siracha dip.

Best of all... the entire tray of fries was about 200 calories.  And no one eats and entire cookie tray.  Well, probably not.

INGREDIENTS

1 large zucchini, cut into 3-inch sticks

1 egg

1/2 cup milk

1 cup panko bread crumbs

1/2 cup Italian seasoned bread crumbs

DIRECTIONS

Preheat oven to 375.

Cut up the zucchini and let them rest in a colander for 5-10 minutes.  Give them a rinse and then add them in small batches to the egg-milk mixture to coat.  Carefully (without dripping globs of egg) transfer to the breadcrumb bowl and toss gently to coat.

 

I hate when the crumbs stop sticking halfway through.  I'll have half of the zucchini still to go and the crumbs just don't stick!  This is because I've gotten the crumbs too wet with the first half and ruined it for the rest.  Because I'm so sloppy I usually make the bread crumbs half a batch at a time, adding fresh bread crumbs halfway through the process so that all the zucchini is coated properly.

Layer the zucchini onto a cookie sheet and cook for 15-20 minutes, carefully flipping once when they start to brown on the bottom.  

VERDICT

 

Pretty quick and easy, and they are delicious with the dip.  But make sure you cook them enough to get crunchy.  Soggy zucchini is not the goal here!

For the dip:  Greek plain yogurt mixed with siracha sauce.   Spicy AND low-calorie!