Crispy Zucchini Fries

These crispy veggie fries are super adaptable, easily swapping a few ingredients and flavors (as shared below) will have them pairing with any of your favorite dishes or as a stand alone appetizer or snack. 

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Preheat oven to 425 degrees

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Makes 24 fries

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Ingredients:

2 Large Zucchini, cut into 2-3 inch wedges 

4 Tbsp whole wheat flour

4 Tbsp corn starch

1 1/2 Tbsp baking powder

3 Tbsp water

1 cup bread crumbs (Panko or rice crumbs work here too!)

1 tsp black pepper, 1 tsp salt

Flavors and seasonings based on your choice below (Asian, Italian or Mediterranean)

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Instructions:

Cut zucchini by trimming edges, cutting in half and then cutting lengthwise to create wedges about 1 inch- 1 1/2 inch thick. 

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Mix together marinade of choice (see below) and place zucchini in a shallow bowl in marinade and place in fridge for at least  1 hour covered. 

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In the meantime, mix together coating by adding whole wheat flour, corn starch, baking powder and water to a bowl and mixing well. It should resemble a thin pancake mixture. Cover and place in fridge until ready to coat.

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Next, toss together bread crumb mixture, by adding bread crumb of choice and seasonings (from below) plus salt and pepper. 

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Remove zucchini from marinade and place in a dish with coating, then add to the dish with the bread crumb mixture, coating the entire outside. 

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Place on roasting pan with cooling rack placed on top that has been sprayed with cooking spray and cook for 15-20 minutes, flipping half way. 

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For an Asian flair:

Marinade zucchini in 1/2 cup soy sauce, 2 Tbsp agave or honey and 2 Tbsp fresh ginger or 1 Tbsp dried/ground for 1-2 hours before coating

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Add 1 tsp red chili pepper flakes to bread crumb mixture

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Serve with avocado sweet chili dip 

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For an Italian flair:

Marinade zucchini in 1/2 cup balsamic vinegar, 2 Tbsp agave or honey and 2 Tbsp of fresh basil or 1 Tbsp dried for 1-2 hours before coating

 

Add 2 Tbsp of grated Parmesan cheese or nutritional yeast and 1 Tbsp dried Italian seasoning to bread crumb mixture

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Serve with marinara sauce

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For Mediterranean flair:

Marinade zucchini in 1/2 cup red wine vinegar, 2 Tbsp agave or honey and  2 Tbsp of fresh oregano or 1 Tbsp dried for 1-2 hours before coating 

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Serve with Lemon Tahini dressing

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