Zucchini = summer to me. My parents’ garden would yield so many zucchinis every year, and sometimes they would be the size of my thigh. We had zucchini in and with everything for most summers of my life. I love the delicious watery fleshy flavor of a freshly picked one. Squash is so versatile, as seen in my zucchini fritters recipe from a few months ago and the stuffed zucchini I made recently. I’ve seen people make cakes, breads, soups, stirfrys, muffins, zoodles, pancakes, and now fries …all out of zucchini!
These fries are a fun alternative to french fries and are pretty easy to make. The most important ingredient is patience, which I don’t have. Hubby says my name should be an impatient vegan! I am notorious for not letting things cook long enough.. usually because I’m starving!! So just make sure you let them crisp up enough before taking them out of the oven. If you do that, these zucchini fries will be *golden*.
1/2 cup italian breadcrumbs
1/2 Tbsp paprika
1 tsp garlic powder
little bit of olive oil
Sriracha (vegan) mayo to dip
Preheat oven to 375 degrees. Slice the zucchini in half width-wise, and then again in half lengthwise. Then slice into small strips – the smaller the fries the crispier they get. Put bread crumbs, paprika, and garlic powder in a large plastic baggie. Add a handful of zucchini strips at a time and shake in the bread crumb mixture until coated. Repeat until all the strips are coated. Place zucchini strips on a lightly greased cookie sheet – not too close together or else they won’t get crispy. Cook for 8 minutes, flip, and then 8 minutes more, and then 2-3 minutes under the broiler for a final crisping. Serve with some sriracha mayo or ketchup.
Serves 2 with veggie burgers