If you’re someone who doesn’t usually get excited about zucchini, this might be the recipe that changes your mind. These parmesan and panko crusted zucchini fries are crispy, flavorful, and irresistible. I first had a version of this dish in Milan seven years ago, and it quickly became a favorite. And with summer in full swing, there’s no better time to make the most of all that fresh zucchini!
Key Ingredients & Substitutions:
- Zucchini – Large zucchini are best for this recipe, or yellow squash.
- Aleia’s Gluten Free Bread Crumbs – These are my absolute favorite brand of gluten free bread crumbs. They mimic a perfect panko bread crumb. You can also use normal gluten filled panko here.
- Parmesan Cheese – This is mixed in with the panko for flavor. Omit if dairy free.
- Avocado Oil – This is for frying off the zucchini. It is a great neutral oil with a high smoke point which makes it perfect for frying. You can use olive oil here like Italians do, just note it isn’t great for frying at high temperatures because of the low smoke point.
Italian Zucchini Fries
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients:
- 2 zucchini, ends removed and cut into skinny spears
- 1 cup panko bread crumbs, I use Aleia’s GF panko
- 1 cup parmesan cheese, finely grated
- salt and pepper to taste
- 2 eggs, whisked
- 1 inch of avocado oil
Preparation:
STEP 1.
Cut the zucchini and salt, set aside.
STEP 2.
Prepare the breading station. In a bowl mix together the panko, parmesan and salt and pepper to taste. In another bowl whisk together the eggs and a few tablespoons of water to make the egg wash.
STEP 3.
Bread the zucchini. Dip the zucchini into the egg wash and then into the panko mixture. Make sure it is evenly coated and place on a rack over a sheet tray before frying.
STEP 4.
Fry the zucchini. In a pot, add 1 to 2 inches of avocado oil and turn the heat to medium. Once the oil reaches 350°F, add a few of the zucchini spears and fry off. Do not overcrowd the pan, work in batches. Fry the zucchini for around 3-4 minutes until it is golden brown. Remove the zucchini and place on the rack over the sheet tray. Do this with the remaining zucchini.
STEP 5.
Serve immediately and enjoy!
Great idea,but wouldn’t it be best to flour,egg wash zucchini, courgettes as we call them in as more off the breadcrumbs and cheese stays on the zucchini because when you fry without the flour it just seperates apart in the oil,pane anglaise the term is?