Zucchini & Sweet Potato Fries

January 27, 2017
0 Ratings
Photo by Katherine
  • Makes many fries
Author Notes

A friend recently gave me a humongous zucchini. As you can tell from the picture, I was thrilled to have a freakishly large vegetable in my possession. After a few minutes of playing “let’s answer the huge zucchini telephone”, I was ready to cut that sucker up and make something great. Half of it went to zucchini bread and the other half I used to make zucchini fries. I had a sweet potato laying around so I made sweet potato fries also. If someone ever offers you a giant zucchini, take it and run! Run home and make these fries! And be sure to snap a picture of it first! —Katherine

What You'll Need
  • 4-5 Small zucchinis or 1/2 of a giant zucchini
  • 1 Large sweet potato
  • 2 Eggs
  • 1 cup Panko breadcrumbs
  • 1/3 cup Grated Parmesan or Pecorino cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cayenne (use less if you don't want it super spicy)
  • 1 cup Flour
  • 1 teaspoon Salt
  • Lots of black pepper
  1. Preheat oven to 425°
  2. Cut the sweet potato and zucchini into thick fries. I left the skin on both. If you want to de-seed the zucchini, go ahead.
  3. Beat the eggs in a large bowl.
  4. Combine the Panko, grated cheese, garlic powder, paprika, salt and pepper in a separate bowl.
  5. Put your 1 cups of flour in a third bowl.
  6. Dip the sweet potato and zucchini fries in the flour, then the egg and then coat in the Panko mixture.
  7. Place the fries on a greased baking sheet. Bake at 425°, turning a couple of times throughout cooking so all sides get crispy (20-25 minutes).
  8. I made a Sriracha ketchup dipping sauce for these. I also dip mine in spicy mustard because I am a mustard freak.

See what other Food52ers are saying.

0 Reviews