Baked Zucchini Fries

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.

 

RECIPE OVERVIEW


Using  3 bowls place:

Bowl 1- flour (seasoned with salt & pepper)

Bowl 2- egg & sriracha. Whisk together.

Bowl 3- panko bread crumbs

seasoned flour for Baked Zucchini Fries      egg & sriracha        Panko for Baked Zucchini Fries


Dip your zucchini in the order 1-2-3 (flour-egg-panko).

Flour
Flour
2. Egg

Pankofor Baked Zucchini Fries

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.

 

itadakimasu! 

 

Baked Zucchini Fries
Recipe TypeAppetizer
Author: Uwale Kiano Moju
Serves: 1 Serving
Ingredients
  • 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
Instructions
  1. Pre-heat your oven to 425 degrees
  2. Using 3 bowls place 1. flour (seasoned with salt & pepper) 2. egg & sriracha 3. panko. Whisk together your egg & sriracha.
  3. Dip your zucchini in the order 1-2-3 (flour-egg-panko).
  4. Shake off excess panko and place on a wire rack over a baking sheet.
  5. Bake for 20-25 minutes until golden. Serve with ponzu and extra sriracha if desired

 

 

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

No Comments Yet

Comments are closed

Email: info@culinaryinspo.com

London & Los Angeles

 

Good Food. Good Drinks. Good Times.
Find Your Inspiration

FOLLOW US ON