Crispy Garlic Parmesan Zucchini Fries

$- 2 medium zucchinis, sliced into fry shapes - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika (or regular paprika) - 2 large eggs, beaten until frothy - 1 cup breadcrumbs (use panko for extra crunch or regular) - 1/2 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper, to taste - Olive oil spray for crisping - Fresh parsley, finely chopped, for garnish For this recipe, I recommend using two medium zucchinis. Each zucchini will yield about 12 fries. You need half a cup of all-purpose flour to coat the zucchini well. One teaspoon of garlic powder adds great flavor. The smoked paprika gives a nice touch, but regular paprika works too. Use two large eggs, beaten well, to help the coating stick. One cup of breadcrumbs gives a nice crunch. I suggest using panko breadcrumbs for extra crispiness. Half a cup of freshly grated Parmesan cheese adds a rich, savory flavor. Season with salt and black pepper to taste. A light spray of olive oil before baking helps achieve that golden finish. If you need gluten-free options, you can replace all-purpose flour and breadcrumbs with gluten-free versions. Almond flour or chickpea flour can replace regular flour. For a dairy-free version, try nutritional yeast in place of Parmesan cheese. It adds a cheesy flavor without dairy. If you want a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until thickened. {{ingredient_image_2}} Start with two medium zucchinis. Wash them well to remove dirt. Slice each zucchini into fry shapes. Aim for uniform sizes. This helps them cook evenly. Place the fries on a clean kitchen towel. Pat them dry to remove excess moisture. This step is key for crispiness. Set up three bowls for the coating. In the first bowl, mix flour, garlic powder, smoked paprika, salt, and pepper. Whisk until combined. In the second bowl, beat the eggs until frothy. This makes the coating stick better. In the third bowl, combine breadcrumbs and grated Parmesan cheese. Mix well so the cheese spreads evenly. Now, coat each zucchini fry. First, dip it in the flour mix. Shake off any extra flour. Next, dip it into the frothy eggs. Let any excess egg drip off. Finally, roll the fry in the breadcrumb and cheese mixture. Press lightly to make the coating stick. Repeat this for all the zucchini pieces. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Lay the coated zucchini fries in a single layer. Make sure they are not crowded. This allows hot air to circulate, making them crispy. Lightly spray the tops with olive oil. Bake in the oven for 20-25 minutes. Flip the fries halfway through. This ensures they cook evenly. They should turn golden brown and crispy. Once done, take them out and let them cool for a few minutes. Before serving, sprinkle with fresh chopped parsley. Enjoy your tasty, crunchy snack! To make your zucchini fries extra crispy, follow these tips: - Use panko breadcrumbs instead of regular ones. They add more crunch. - Lightly spray the fries with olive oil before baking. This helps them crisp up. - Bake them on a wire rack set over a baking sheet. This allows air to circulate all around. Avoid these common mistakes to ensure perfect fries: - Don’t overcrowd the baking sheet. Leave space between each fry for even cooking. - Make sure to shake off excess flour and egg. Too much coating can make them soggy. - Don’t skip flipping them halfway through baking. This helps both sides get golden brown. These fries taste great on their own but pair well with dips. Here are a few ideas: - Serve with marinara sauce for a classic touch. - Try garlic aioli for a creamy option. - A sprinkle of fresh parsley on top adds color and flavor. Feel free to get creative with your dips! Pro Tips Choose the Right Zucchini: Look for firm zucchinis with a glossy skin; smaller ones tend to be more tender and have fewer seeds, resulting in a better texture for your fries. Experiment with Seasonings: Feel free to add additional spices like Italian seasoning, cayenne pepper, or even nutritional yeast for a cheesy flavor without the dairy. Use Panko for Extra Crunch: Opt for panko breadcrumbs instead of regular ones for an extra crispy texture. The larger flakes create more surface area for crunch. Serve Immediately: For the best texture, serve the zucchini fries immediately after baking. They are crispiest when fresh out of the oven! {{image_4}} To make your garlic Parmesan zucchini fries even better, try adding herbs and spices. Fresh herbs, like thyme or oregano, work well. Just mix them into the flour or breadcrumb mix for extra flavor. You can also add a bit of cayenne for heat or some Italian seasoning for a classic touch. Experimenting with flavors can make each batch unique! If you need a gluten-free option, swap the all-purpose flour for almond flour or coconut flour. For the breadcrumbs, use gluten-free panko or crushed cornflakes. These swaps still give great crunch and flavor without gluten. Just remember to check labels to ensure all your ingredients are gluten-free. When serving, presentation matters! Arrange the zucchini fries on a rustic wooden platter. This adds charm to your snack table. You can add small bowls of marinara sauce or garlic aioli for dipping. Fresh parsley sprigs on top make the dish pop with color. This simple touch impresses your guests and makes your fries look even more tasty! After you enjoy your Garlic Parmesan Zucchini Fries, store any leftovers. Place them in an airtight container. Make sure they cool down before sealing. This keeps them fresh longer. Store them in the fridge. Use them within 2-3 days for the best taste. To keep your fries crispy, reheating is key. Preheat your oven to 375°F (190°C). Spread the fries on a baking sheet in a single layer. Bake for about 10-15 minutes. This method helps regain their crunch. You can also use an air fryer. Set it to 350°F (175°C) for 5-7 minutes. Both methods work great! If you want to save some fries for later, freezing works well. First, bread the zucchini but don’t bake them. Lay the uncooked fries on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer bag. They can last up to 2 months. When you’re ready to cook, bake from frozen. Add an extra 5-10 minutes to the cooking time. Enjoy your tasty snack anytime! No, I recommend using fresh zucchini. Frozen zucchini tends to be watery. This can make your fries soggy. Fresh zucchini gives the best crunch and flavor. If you only have frozen zucchini, consider squeezing out excess water. This step can help improve texture but may not be as good as fresh. You can lower the calories in this recipe by making a few simple swaps. Here are some ideas: - Use whole wheat flour instead of all-purpose flour. - Choose a lighter breadcrumb option or skip the breadcrumbs. - Try using an air fryer instead of baking. This can reduce the need for oil. - Use only one egg and add a little water to replace the second. These changes can still give you tasty zucchini fries with fewer calories! If you don’t have Parmesan cheese, here are some great substitutes: - Nutritional yeast for a similar flavor without dairy. - Grated Pecorino Romano for a sharper taste. - A mix of cheddar and Romano can work well too. - You can skip cheese altogether for a lighter option. Feel free to get creative with these swaps! In this blog post, we discussed how to make delicious zucchini fries. We covered ingredients, from the best types to measurements and substitutions. I provided step-by-step instructions, including tips for prepping and baking. We explored ways to achieve crispy fries and common mistakes to avoid. As you try this recipe, remember the variations and serving ideas for extra fun. With proper storage and reheating, you can enjoy these fries longer. Get creative and make this dish your own!$

Crispy Garlic Parmesan Zucchini Fries

Deliciously crispy zucchini fries coated in garlic and Parmesan, perfect for a snack or appetizer.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into fry shapes
0.5 cup all-purpose flour
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
2 large eggs, beaten until frothy
1 cup breadcrumbs
0.5 cup freshly grated Parmesan cheese
to taste salt and freshly ground black pepper
as needed olive oil spray for crisping
for garnish fresh parsley, finely chopped

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, and a pinch of salt and pepper. Whisk until well combined.
In a second bowl, beat the eggs until frothy.
In a third bowl, combine the breadcrumbs with the grated Parmesan cheese and mix thoroughly.
Coat each zucchini fry in the flour mixture, shaking off excess flour.
Dip the floured zucchini fry into the beaten eggs, allowing excess egg to drip off.
Roll the egg-coated zucchini fry in the breadcrumb and Parmesan mixture, pressing lightly to adhere. Repeat for all pieces.
Lay the breaded zucchini fries flat on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil.
Bake for 20-25 minutes, flipping halfway through for even browning.
Once crispy and golden, remove from the oven and allow to cool for a few minutes. Sprinkle with fresh chopped parsley before serving.

Notes

Serve warm with marinara or garlic aioli for dipping.

Keyword appetizer, crispy, vegetarian, zucchini fries