Different veggies I have turned into fries include beets, carrots and parsnips, and zucchini. These “fries” are so juicy on the inside but also gives a perfect crunch from the outer coating. Zucchinis contain 90% water content which is why they turn out tender on the inside. This veggie can also provide fiber, antioxidants, and is great for digestion.
Cook Time: about 35 minutes
Total Time: About 45 minutes
(Adjust ingredients if you prefer less spice)
- 2 medium zucchinis (cut into ~16 pieces)
- 1/2 cup whole wheat flour
- 1/2 tsp. black pepper
- 1/2 tsp. chili powder
- 1 tbsp. red pepper flakes
- 1/2 tsp. Himalayan salt
- 1 egg
- 1 tbsp. minced garlic
- ~2 tbsp. oil
- 1/3 lemon and fresh or dried parsley for garnish
- Preheat oven to 425°F and grease a baking sheet with some oil.
- Thoroughly wash and dry the zucchini. Then, slice each zucchini into half, then half again, and into quarters(about 16 slices).
- In one bowl, toss all the dry ingredients together (spices & flour). In another bowl, crack one egg, add in minced garlic and gently beat the egg.
- Dip the zucchini in the egg wash then into the flour coating mix with clean/dry hands(shake off excess flour). Repeat until all zucchini slices are coated. Place the slices onto the greased baking sheet with space in-between each fry.
- Before baking, coat each zucchini fry with olive oil using a basting brush. Place them into the oven and bake for 30-35 minutes or until the coating is golden brown and crispy. Flip the zucchini in between baking time and brush another coat of olive oil on each side.
- Once the zucchini fries are done, enjoy them immediately. These fries go great with a yogurt dip, marinara sauce, or garlic aioli!
- If zucchini is refrigerated pat them dry before dipping into the egg wash.
- Try to slice the zucchini into equal-sized pieces so they cook evenly.
- You can store extra in an airtight container in the refrigerator for about 2 days and reheat in the oven in a greased baking sheet.
Author: Huma Naz