Baked Zucchini Fries
An easy and delicious American appetizer. Zucchini slices covered with a crispy breading of panko breadcrumbs and Parmesan, baked in the oven until golden.
Ingredients
- 450 gzucchini
- 2 largeeggs
- 1 cuppanko breadcrumbs
- 1/4 cupParmesan
- 1 tbspItalian herbs
- 1/2 tspsalt
- 2 tbspflour
- 1/2 cuptomato sauce
1 cup = 240 ml
Method
- Preheat the oven to 220°C. Cut the zucchini into bars about 7-8 cm long and 1-1.5 cm thick.
- Whisk the eggs in a bowl. In a separate bowl, mix together the breadcrumbs, Parmesan, Italian herbs and 1/4 tsp salt.
- Place sliced zucchini in a large bowl, sprinkle with flour and the remaining salt, and stir to coat evenly.
- Dip each zucchini bar first in the egg, then coat in the breadcrumb mixture.
- Place the breaded sticks on a rack set on a baking tray, leaving a little space between them. Bake for 20 minutes until golden brown and crispy. Serve immediately with tomato sauce for dipping.
FAQ
The main trick is to remove moisture from the zucchini first: salt the sticks, leave for 10 minutes and pat completely dry with paper towel. Second: use a wire rack on the baking sheet so hot air circulates underneath. Third: don't overcrowd — fries touching each other steam instead of crisp.
Yes. Crushed cornflakes give an even crunchier coating. Almond flour works for a gluten-free version. Grated Parmesan alone (without breadcrumbs) makes a low-carb keto option. Panko breadcrumbs give the best result among classic options — they're lighter and crispier than regular.
The breading falls off when the surface is wet or the coating sequence is wrong. The correct order: flour (dries the surface) → egg (glue) → breadcrumbs. Press the breadcrumbs firmly onto each stick. And don't turn the fries too soon — wait until the coating has set, about 15 minutes into baking.
Marinara (tomato sauce with garlic and basil) is the classic pairing. Tzatziki (Greek yoghurt with cucumber and garlic) works perfectly for a lighter option. Ranch dressing is the American go-to. Aioli (garlic mayo) makes them richer. All four are quick to prepare and complement the mild flavor of zucchini well.
Yes, and the result is even crispier. Air fryer temperature: 200°C (390°F), cooking time: 10–12 minutes, flip halfway through. The key difference from the oven: place fries in a single layer without overlapping. Cook in batches if needed. Spray lightly with oil before cooking for an even golden crust.
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Comments (1)
Cook the zucchini until it just barely yields to a knife for baked zucchini fries. It continues softening from residual heat for 2-3 minutes. Cooking until fully soft in the pan means mush on the plate.