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
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Ingredients
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4-5
Small zucchinis or 1/2 of a giant zucchini
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1
Large sweet potato
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2
Eggs
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1 cup
Panko breadcrumbs
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1/3 cup
Grated Parmesan or Pecorino cheese
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1 teaspoon
Garlic powder
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1 teaspoon
Smoked Paprika
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1 teaspoon
Cayenne (use less if you don't want it super spicy)
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1 cup
Flour
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1 teaspoon
Salt
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Lots of black pepper
Directions
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Preheat oven to 425°
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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.
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Beat the eggs in a large bowl.
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Combine the Panko, grated cheese, garlic powder, paprika, salt and pepper in a separate bowl.
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Put your 1 cups of flour in a third bowl.
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Dip the sweet potato and zucchini fries in the flour, then the egg and then coat in the Panko mixture.
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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).
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I made a Sriracha ketchup dipping sauce for these. I also dip mine in spicy mustard because I am a mustard freak.
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