Baked Panko Breaded Zucchini Fries Recipe

Zucchinis: Fresh, medium-sized zucchinis are the main ingredient, providing a tender and slightly sweet base for the fries.

Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, giving the fries a perfect crunch.

Grated parmesan cheese: Adds a rich, savory flavor that pairs well with the zucchini and enhances the overall taste.

Eggs: Beaten eggs act as a binding agent, helping the panko mixture adhere to the zucchini strips.

Salt: Enhances the natural flavors of the ingredients and adds a touch of seasoning.

Black pepper: Adds a mild heat and depth of flavor to the fries.

When preparing the zucchini fries, make sure to pat the zucchini strips dry with a paper towel before dipping them into the beaten eggs. This helps the panko breadcrumbs and parmesan cheese mixture adhere better, resulting in a crispier texture.

• zucchinis - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative for zucchini fries.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a gluten-free option.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a suitable vegan alternative.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami taste.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the zucchini fries to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled zucchini fries to an airtight container. If stacking them, place a sheet of parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to restore their crispiness.

• For freezing, arrange the cooled zucchini fries in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours until solid.

• Once frozen, transfer the zucchini fries to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• To reheat from frozen, preheat the oven to 400°F (200°C). Place the frozen zucchini fries on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• For best results, avoid microwaving as it can make the zucchini fries soggy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the zucchini fries on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the zucchini fries in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Skillet Method:

  1. Heat a small amount of olive oil in a skillet over medium heat.
  2. Add the zucchini fries in a single layer.
  3. Cook for 3-5 minutes on each side, until they are warmed through and crispy.

• Microwave Method:

  1. Place the zucchini fries on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through. Note: This method may not retain the crispiness as well as other methods.

• Oven: Used to bake the zucchini fries at a high temperature to achieve a crispy texture.

• Baking sheet: A flat sheet used to hold the zucchini fries while they bake in the oven.

• Parchment paper: Lining the baking sheet with this prevents the zucchini fries from sticking and makes for easy cleanup.

• Knife: Essential for cutting the zucchinis into fry-like strips.

• Cutting board: Provides a safe and stable surface for cutting the zucchinis.

• Mixing bowl: Used to combine the panko breadcrumbs and grated parmesan cheese.

• Second mixing bowl: Used to beat the eggs.

• Whisk: Useful for beating the eggs until they are well combined.

• Measuring cups: Ensures accurate measurement of the panko breadcrumbs and grated parmesan cheese.

• Measuring spoons: Ensures accurate measurement of salt and black pepper.

• Tongs: Handy for dipping the zucchini strips into the beaten eggs and then into the panko mixture without making a mess.

• Oven mitts: Protects your hands when placing the baking sheet in the oven and taking it out.

• Cooling rack: Allows the zucchini fries to cool slightly after baking, ensuring they stay crispy.

Prepare ingredients ahead: Wash and cut the zucchinis in advance. This will save you time when you start cooking.

Use pre-grated cheese: Opt for pre-grated parmesan cheese to skip the grating step.

Organize your workspace: Set up your baking sheet, bowls, and ingredients before you start. This will make the process smoother.

Batch process: Dip all zucchini strips in the eggs first, then coat them all with the panko mixture to streamline the workflow.