Crispy Zucchini Fries from Michelle Daniels
These zucchini fries were on repeat when the kids would run home for lunch with a gaggle of friends during high school and were also enjoyed as a great side dish with dinner. We often had to make several batches to feed the masses. These zucchini fries are coated with pork panko and potato flakes, and when they bake, the coating becomes crunchy and golden. They’re finger food at its finest, and they’re made even better when they’re served with our Creamy Sweet Onion Dip. We think you’ll love this healthy and fresh rendition of the classic French fry.
Ingredients
yield: 3 servings
- 2 medium zucchini about 2½” 6 cm in diameter
- ¼ cup 33 g cassava flour
- 1 large egg at room temperature
- ½ cup 28 g pork panko
- ½ cup 30 g potato flakes
- 1 tsp dried parsley
- ½ tsp fine sea salt
- ½ tsp garlic powder
- Finely chopped fresh parsley for garnishing (optional)
- Creamy Sweet Onion Dip for serving
Instructions
- Slice the zucchini into quarters lengthwise and discard the ends.
- Carefully remove the seeds, then cut each quarter into approximately 2½-inch (6-cm) lengths.
- Lay the zucchini pieces on a paper towel and pat them dry.
- Prepare your coating station.
- Place the cassava flour in a shallow bowl, and then set it aside.
- Whisk the egg in a second shallow bowl.
- In a third shallow bowl, combine the pork panko, potato flakes, dried parsley, salt and garlic powder, tossing to incorporate the ingredients.
- If you will be baking the zucchini fries, preheat the oven to 425°F (218°C).
- Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
- If you will be air-frying the fries, spray with avocado oil if suggested by your air-fryer manufacturer.
- To coat the fries, dip two to three fries at a time into the flour, coating them and shaking off the excess.
- Then dip the fries into the egg, allowing the excess to drip off.
- Then dip the fries into the panko mixture.
- Rotate the fries to coat them in the panko mixture, then place them on the prepared baking sheet or in the air fryer basket.
- Repeat this process until all the zucchini fries are coated.
- Don’t be tempted to do too many zucchini fries at once—two or three at a time works best.
- If you are baking the fries in the oven, place the fries on the baking sheet and bake for 13 to 15 minutes, or until the edges are golden and crispy.
- If you are air-frying the fries, place the basket in the air fryer and air-fry the fries at 400°F (204°C) for 8 to 10 minutes, or until the edges are golden and crispy.
- Transfer the zucchini fries to a serving platter, garnish them with the fresh parsley (if using) and serve them with the Creamy Sweet Onion Dip.
