When it comes to making crispy zucchini fries, I’ve learned that it’s best to go with the classic formula: dredge, dip, and coat.
I’ve tried skipping the dredging part and I’ve even seen recipe that combine steps 1 and 3. But it never quite works out. Is it a pain to do each step?
Does it create a lot of mess and a lot of dishes to wash?
Crispy Zucchini Fries
But it works. Dredging your zucchini fries in flour gives them a barrier to keep the moisture from the zucchini from seeping into the breading. And the dipping step–usually a mixture of beaten eggs and milk–adheres the coating. In this recipe, that would be a combination of panko for crunch and sesame seeds and garlic powder for flavor.
To make sure everything is browned nicely and super crispy, spray the zucchini with oil before baking. Some people also take the extra step of baking zucchini fries on a rack so air can circulate better and the bottoms don’t get soggy–I don’t have oven-safe racks, so instead of doing that, I’ve found flipping the fries halfway through baking time does the trick.
Of course, you can’t serve crispy zucchini fries without a good dipping sauce. And this one is my favorite! It’s a homemade sweet chili sauce that’s sweetened with honey instead of sugar or corn syrup. If you happen to have any left over, it’s also good for drizzling over tofu or steamed broccoli.
Photos by Lindsey Johnson
Baked Parmesan Zucchini Fries
- 1 large zucchini cut into sticks
- 2 teaspoons olive oil
- 1/4 cup finely grated parmesan cheese
- Salt for sprinkling
- Ranch or marinara for dipping
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Toss the zucchini sticks with olive oil and season with a little salt and pepper. Arrange in an even layer on the lined baking sheet. Sprinkle the parmesan cheese evenly over the top of the zucchini. Slide the baking sheet into the oven and bake for 10-15 minutes, or until fries are golden and the cheese is crispy. Serve immediately with your choice of sauce.