Yesterday while watching The Chew, a culinary talk show, I was inspired by one of their featured recipes, these Italian style baked zucchini fries. The recipe was fairly simple, and I had all of the ingredients for the fries part, but near none for the sauce.
So after a quick browse in my pantry, I took some inspiration from the show and made a Japanese influenced version using ponzu as a dipping sauce.
Good thing I had that left over zucchini from making my No-Noodle Lasagne the other day, otherwise I would have been just sad & hungry gawking at my television. Plus it’s always nice to find uses for those miscellaneous veggies in your fridge before they spoil.
Using 3 bowls place:
Bowl 1- flour (seasoned with salt & pepper)
Bowl 2- egg & sriracha. Whisk together.
Bowl 3- panko bread crumbs
Dip your zucchini in the order 1-2-3 (flour-egg-panko).
Shake off excess panko and place on a wire rack over a baking sheet.
*Tip: Wire racks are fairly inexpensive and a KEY in oven frying in order to keep food nice crisp. Plus they’re great for cooling off desserts.
Simply buy one. You’ll thank yourself every time.
Bake for 20-25 minutes until golden. Serve with ponzu and extra sriracha.
- 1 zucchini, cut into wedges
- 1/2 cup flour
- 1 egg
- 1 TBSP sriracha
- 1/2 cup panko breadcrumbs
- 1/4 cup ponzu for serving
- salt & pepper to taste
- Pre-heat your oven to 425 degrees
- Using 3 bowls place 1. flour (seasoned with salt & pepper) 2. egg & sriracha 3. panko. Whisk together your egg & sriracha.
- Dip your zucchini in the order 1-2-3 (flour-egg-panko).
- Shake off excess panko and place on a wire rack over a baking sheet.
- Bake for 20-25 minutes until golden. Serve with ponzu and extra sriracha if desired