Crispy Baked Panko Crusted Zucchini Fries
Panko Crusted Zucchini Fries are crispy and seasoned on the outside, tender on the inside, and a great alternative to french fries. Serve with your favorite dipping sauce and even your kids will be asking for seconds!
Servings 4 servings
Ingredients
- 2 large zucchini
Flour Mixture
- 1 cup all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon red pepper flakes optional - if you like a little heat
Breading Mixture
- 2 cups panko breadcrumbs seasoned with pepper & lemon pepper
Instructions
- Cut the zucchini into approximately 3" sticks, about the size of a finger.
- Put the zucchini pieces into a colander over a bowl and sprinkle with salt. Let them drain for at least an hour.2 large zucchini
- After the hour (or so) is up, rinse the zucchini with cool water and pat them dry with paper towel.
- Preheat the oven to 425°F.
- Line a baking sheet with foil or parchment paper and lightly spray with olive oil. Set aside.
- In one bowl, combine the flour, garlic powder, onion powder & red pepper flakes. Mix to combine.1 cup all purpose flour, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/8 teaspoon red pepper flakes
- In another bowl, combine egg and milk. Whisk to combine.1 cup milk, 1 large egg
- In a third bowl, combine the panko and seasonings. Mix to combine.2 cups panko breadcrumbs
- Set up an assembly line - flour mix, egg mix, panko mix.
- Dip each piece of zucchini first into the flour, then the egg, then the panko. Fully coating each piece.
- Line the prepared zucchini pieces onto the prepared baking sheet in a single layer.
- Bake for 10 minutes until they start to brown. Check on them and flip each one. Bake for another 10 minutes or so until golden brown and crispy.
Notes
- Depending on zucchini size, this should serve 2-4 as a side dish.
- Panko breadcrumbs are made from crustless bread, processed into light, flaky crumbs—great for a crispier, less greasy crunch.
- I HIGHLY recommend keeping one hand dry, one hand wet while dredging the zucchini. You'll be happy you did.
- I make a simple dipping sauce of Ranch dressing mixed with Frank's Red Hot Sauce.
- Store leftovers in the fridge in a sealed container for 3–4 days.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 54g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1441mg | Potassium: 612mg | Fiber: 4g | Sugar: 9g | Vitamin A: 508IU | Vitamin C: 29mg | Calcium: 161mg | Iron: 4mg
