Who doesn’t like fried vegetables? When I was going through my vegetable recipes, I came across the recipe for Zucchini Fries and decided to give it a shot since I needed to use some up.
I used one of my arm-sized zucchinis for this, which worked out very well. I don’t think I got them into quite the right sized sticks, though. I dipped the sticks in a single egg (wasn’t going to separate 2 eggs for this recipe), and then put them in the ziploc bag with the breading.
I don’t actually have the recipe I printed out handy, so I can’t recall if the salt and pepper proportions were the same as what’s listed on here. I also can’t remember if I added the actual amount the recipe called for.
I must not have sprayed them well with cooking spray, because they didn’t brown particularly well for me.
These were very juicy. There were a lot of them for me and Alex to split! I wish I had thought about serving them along with marinara sauce like the recipe intro suggests, because I think they would have been especially good that way. On their own the seasoning was a tiny bit bland, but nothing that the addition of a little more spice couldn’t have fixed. The only thing I really didn’t like is the same thing I don’t like about (oven-) frying anything – the need to dip the food in egg, then in breading. It’s a messy process that there’s really no solution for.
Give this a shot. Don’t overcrowd the pan (like I did), and be sure to coat all the zucchini well with cooking spray so that they turn golden. And, season them a little heavier if you’re going to be eating them plain for some reason.