Zucchini Fries Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (11)
- 12 oz zucchini
- 1 cup all-purpose flour *
- 1/3 cup plain panko breadcrumbs
- 1 medium egg *
- 0.75 oz parmesan
- 2 cups canola oil for frying *
- 1 1/2 tbsp parsley minced
- 1 1/2 tbsp basil minced
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp Japanese mayonnaise
INSTRUCTIONS
Cut the 12 oz zucchini into sticks.
In a bowl, mix 1/3 cup panko breadcrumbs with 1/8 tsp salt, 1/4 tsp pepper, 0.75 oz parmesan, 1 1/2 tbsp parsley and 1 1/2 basil.
Crack an egg into a separate bowl and whisk well.
Coat the zucchini sticks in 1 cup flour first, then egg, and finally seasoned breadcrumbs. You can apply the bag method explained above to make it quicker.
Heat 2 cups canola oil in a saucepan on medium heat. Drop a piece of breadcrumb in to see if it sizzles. If it does, slowly place the zucchini sticks in. Deep-fry them for 4 minutes or until golden, then place them on a cooling rack.
Serve with 3 tbsp mayonnaise.
(*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is ½ a medium egg, 1 tbsp all-purpose flour and 3 tbsp canola oil.
Unlike fries or chicken nuggets, zucchini fries will get soggy when left in the air for just 3 - 4 minutes. We recommend eating them very soon after being taken out of the pot for the best experience.