Crispy Zucchini Fries to Satisfy Your Snack Cravings

Crispy zucchini fries dance between healthy snacking and irresistible indulgence.

Veggie lovers stumble upon a game-changing recipe that breaks traditional side dish boundaries.

Crunchy exterior meets tender green goodness in every delectable bite.

Mediterranean kitchens have long celebrated this simple yet magical transformation.

Summer gardens overflow with zucchini, begging for creative culinary adventures.

Golden, light, and utterly addictive, these fries will make you forget everything about regular potato versions.

You cannot resist the temptation of these green-turned-crispy delights waiting to become your new favorite munchie.

Zucchini Fries That Reheat Crisp And Light

• Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days.
• Spread fries on a baking sheet, bake at 375°F for 8-10 minutes to restore crispiness.
• Avoid microwaving, as it will make the fries soggy and lose their crunchy texture.
• Freeze cooled fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Satisfying Picks For Zucchini Fries

• Dip into Tangy Marinara Sauce: Classic Italian-style marinara brings out the crispy zucchini fries' rich, herbal notes while providing a zesty contrast to the crunchy coating.
• Pair with Chilled Sauvignon Blanc: The wine's crisp, light acidity cuts through the fries' richness and complements the herb-seasoned breading perfectly.
• Serve with Cool Ranch Dressing: Creamy ranch adds a smooth, cool element that balances the warm, crispy texture of the zucchini fries, creating a delightful taste sensation.
• Match with Craft Pale Ale: The beer's hoppy undertones and light carbonation cleanse the palate and enhance the savory, herbal flavors of the breaded zucchini.

Zucchini Fries Seasoning Options

• Gluten-Free Zucchini Sticks: Replace Panko breadcrumbs with gluten-free breadcrumbs or crushed almond flour. Use gluten-free all-purpose flour to coat zucchini wedges for celiac or gluten-sensitive individuals.
• Keto-Friendly Version: Swap Panko breadcrumbs with crushed pork rinds or almond flour. Eliminate traditional flour and use ground almonds or coconut flour for coating. This low-carb alternative maintains crispy texture while reducing carbohydrate content.
• Vegan Zucchini Chips: Substitute eggs with plant-based alternatives like flax egg or aquafaba. Use nutritional yeast instead of Parmesan cheese. Opt for dairy-free breadcrumbs to create a completely plant-based version of the recipe.
• Spicy Southwestern Style: Add cayenne pepper, chili powder, and smoked paprika to the breadcrumb mixture. Serve with chipotle mayo or spicy salsa for an extra kick of flavor that transforms the original recipe into a zesty appetizer.

FAQs

• Can I use regular breadcrumbs instead of Panko?

Yes, you can substitute regular breadcrumbs, but Panko will give you a crispier texture. Just ensure the breadcrumbs are fine and dry.

• How do I prevent the zucchini from getting soggy?

Pat the zucchini wedges dry with paper towels before coating to remove excess moisture. This helps create a crispier exterior and prevents sogginess.

• Is this recipe gluten-free?

No, the recipe contains flour and Panko breadcrumbs, which have gluten. To make it gluten-free, use gluten-free flour and gluten-free breadcrumbs.

• Can I air fry these zucchini fries?

Absolutely! Air fry at 375°F for 10-12 minutes, shaking the basket halfway through to ensure even cooking and crispiness.

Crispy Zucchini Fries You Can’t Stop Snacking On

• Quick Kitchen Magic: Create crispy, irresistible zucchini fries in no time.
• Foolproof Technique: Simple step-by-step process makes cooking a breeze for beginners and seasoned chefs alike.
• Sneaky Veggie Win: Transform zucchini into a crowd-pleasing dish that kids and adults will devour without hesitation.
• Healthier Comfort Food: Baked instead of deep-fried, offering a lighter alternative to traditional french fries while maintaining that satisfying crunch.

What Goes Into Crispy Zucchini Fries

• Zucchini: Fresh summer squash providing a light, crispy fry alternative with mild vegetable flavor. Medium-sized zucchini works best for consistent wedges.
• Panko Breadcrumbs, Parmesan Cheese: Crispy, golden exterior with rich savory cheese notes. Japanese-style panko creates extra crunchiness.

• Eggs, Water: Helps breadcrumb mixture adhere to zucchini. Fresh eggs provide better binding.

• Italian Seasoning, Garlic Powder, Onion Powder, Salt, Pepper: Adds depth and aromatic flavor to the coating. Use dried herbs for consistent taste.

• Olive Oil: Helps create crispy exterior and prevents sticking. Extra virgin olive oil recommended for best flavor.
• Flour: Provides initial dry coating for better egg wash adhesion. All-purpose flour works perfectly.

How to Cook Crispy Zucchini Fries

Step 1: Prepare Baking Surface

Crank up the oven to a sizzling 450°F.

Grab a large baking tray and give it a generous olive oil drizzle, making sure the surface gets an even coating.

Step 2: Create Crunchy Coating

• Panko breadcrumbs
• Parmesan cheese
• Italian seasoning
• Garlic powder
• Onion powder
• Salt
• Black pepper

Blend these ingredients until they’re perfectly combined for a mouthwatering crunch.

Step 3: Prepare Egg Wash

In a separate shallow bowl, whisk eggs and water together until smooth and well-blended.

Step 4: Flour the Zucchini

Toss zucchini wedges and flour into a Ziploc bag.

Seal and shake vigorously to ensure each piece gets an even flour dusting.

Step 5: Dredge and Coat

Gently shake off excess flour from each zucchini wedge.

Dunk the wedge into the egg wash, then roll it in the breadcrumb mixture.

Place each coated piece carefully on the prepared baking tray.

Step 6: Bake to Golden Perfection

Slide the tray into the preheated oven.

Bake for 20-25 minutes, flipping the fries halfway through to ensure an even, golden-brown crispiness.

Step 7: Serve and Enjoy

Sprinkle freshly chopped parsley on top.

Serve these zucchini fries piping hot alongside marinara sauce or cool ranch dressing for dipping.

Zucchini Fry Crisping Hints

• Pat zucchini wedges completely dry with paper towels before coating to ensure maximum crunch and prevent soggy fries.
• Use parchment paper or a silicone baking mat to stop zucchini fries from sticking and make clean-up easier.
• Replace regular flour and Panko breadcrumbs with gluten-free alternatives like almond flour and gluten-free breadcrumbs for a celiac-friendly version.
• Experiment with additional spices like smoked paprika, cayenne, or dried herbs to customize the seasoning and create unique taste profiles.
• Let baked zucchini fries rest on a wire rack after cooking to maintain crispiness and prevent moisture buildup from making them soggy.

Crispy Zucchini Fries Recipe

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4.8 from 26 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Crispy zucchini fries bring Mediterranean magic to your plate, delivering a golden-brown crunch that elevates simple vegetables into an irresistible snack. Savory, light, and packed with herbal notes, these fries offer a healthier alternative that will keep friends and family coming back for more.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium zucchini, cut into wedges and patted dry
• 2 large eggs, lightly beaten with 1 tablespoon water
• 3 tablespoons all-purpose flour
• 3/4 cup panko breadcrumbs
• 2 ounces (56 grams) parmesan cheese, finely grated

Seasoning Ingredients:

• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Finishing Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced fresh parsley (for garnish)

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Instructions

1. Warm the oven to a sizzling 450°F and generously oil a large baking sheet, ensuring an even coating for optimal crispiness.
2. Create a flavor-packed coating by combining Panko breadcrumbs, grated Parmesan, aromatic Italian seasoning, pungent garlic powder, sweet onion powder, salt, and freshly ground pepper in a shallow dish.
3. Whisk eggs and water together in a separate shallow bowl until well blended.
4. Place zucchini wedges and flour in a sealed Ziploc bag, vigorously shaking to achieve a uniform flour coating.
5. Carefully remove each zucchini wedge, allowing excess flour to fall away, then delicately dunk into the egg mixture.
6. Roll the egg-coated wedges through the seasoned breadcrumb mixture, ensuring a complete and even crust covers each piece.
7. Arrange the breaded zucchini fries on the prepared baking sheet, maintaining space between each wedge for maximum crispiness.
8. Roast in the preheated oven for 20-25 minutes, flipping midway to guarantee an even golden-brown exterior and tender interior.
9. Once perfectly crisp and golden, remove from the oven and sprinkle with freshly chopped parsley for a vibrant touch.
10. Serve immediately alongside marinara sauce or cool ranch dressing for a delightful dipping experience.

Notes

• Slice zucchini uniformly to ensure even cooking and crispy texture throughout the fries.
• Use fresh, firm zucchini for the best crunch and avoid soggy results by patting wedges dry with paper towels before coating.
• Gluten-free option: Swap regular flour with almond flour or gluten-free breadcrumbs to make the recipe celiac-friendly.
• Maximize crispiness by placing zucchini fries on a wire rack over the baking sheet, allowing hot air to circulate and prevent moisture buildup.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 70 mg