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Tuesday, May 26, 2015

Baked Zucchini Fries

Adapted from this recipe.

Fries are good. Great. Ok, who am I kidding - fries are awesome. But they're awful for you! I mean, we all know that. When one of my babysitting gigs got cancelled, I decided I'd whip up a little something that I found on Pinterest - zucchini fries!

2 zucchinis
1/2 cup of all-purpose flour
4 eggs
1 1/4 cup bread crumbs
2 tbsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder

Pre-heat your oven to 450 degrees.

Start with 2 zucchinis and slice them into chips. I left the skins on.

Then, put them into a bag and add the flour in. Shake it up to get all the zucchini chips evenly coated in flour.

 I used a quart bag in the above picture, started shaking the zucchinis and flour, exploded the flour all over my kitchen, then switched to a gallon bag. Trust me, use the gallon bag...

Then, whisk your eggs together in a bowl. The recipe I used called for 2, but I ended up running out and using 4.

The recipe also calls for only 1 cup of breadcrumbs, but I also ran out of those and ended up needing more like 1 1/4 cups.

I put the breadcrumbs, the eggs, and the seasoning in all different bowls. Just pour the salt, pepper, and garlic powder into a bowl and mix them together.

Then, take your flour-coated zucchinis and dip them in the eggs, making sure that they're evenly coated on both sides.

Take the egg-washed zucchini chips into the breadcrumbs and coat them evenly. Then, put them back into the egg wash and coat them in the crumbs again.

Place the chip on a cookie sheet and repeat until all your zucchini chips are on the pan. Sprinkle half of your seasoning all over the sheet.

Then, bake at 450. The recipe said to leave them in for 4-6 minutes, but they weren't quite browned enough at 6 minutes, so I left them in for 10 before taking them out to flip.

Once they're browned a little, flip all the chips over and use the rest of your seasoning on the other sides of the chips. Pop them back in the oven until they're browned.

Then, take them out of the oven and let them cool for a few minutes.

The recipe called for some chipotle mayo, and somehow we had leftover chipotle ranch in the fridge from a takeout salad. I used that to dip the chips in and it was so good!

xx, Victoria

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xx, Victoria