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
Small zucchinis or 1/2 of a giant zucchini
Large sweet potato
Grated Parmesan or Pecorino cheese
Cayenne (use less if you don't want it super spicy)
Lots of black pepper
In This Recipe
Preheat oven to 425°
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.
Beat the eggs in a large bowl.
Combine the Panko, grated cheese, garlic powder, paprika, salt and pepper in a separate bowl.
Put your 1 cups of flour in a third bowl.
Dip the sweet potato and zucchini fries in the flour, then the egg and then coat in the Panko mixture.
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).
I made a Sriracha ketchup dipping sauce for these. I also dip mine in spicy mustard because I am a mustard freak.