Crispy Shoestring Zucchini Fries
Thin, crunchy zucchini fries coated in panko and Parmesan and baked until golden. A lighter fry that’s addictively crispy and perfect for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 medium zucchini (about 1 lb / 450 g)
- 1/2 tsp salt
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (60 g) panko breadcrumbs
- 3/4 cup (75 g) finely grated Parmesan, plus extra for serving
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Olive oil spray
- Chopped parsley
- Marinara and ranch, for dipping
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment, or set wire racks on top and spray with oil.
- Cut the zucchini into 1/4-inch (6 mm) thick, 4-inch long shoestring sticks. Toss with salt, rest 10 minutes and pat very dry.
- Mix the panko, Parmesan, garlic powder, paprika and pepper in a shallow bowl. Put flour and beaten eggs in two more bowls.
- Dredge the zucchini in flour, dip in egg, then press into the panko-Parmesan mixture.
- Spread in a single layer with space between each fry and mist generously with oil spray.
- Bake 18-22 minutes, turning once, until deep golden and crispy.
- Sprinkle with extra Parmesan and parsley and serve right away with marinara and ranch.
Notes
Air fryer: cook at 390°F for 8-10 minutes in a single layer, shaking halfway.
Find it online: https://munchtwist.com/crispy-shoestring-zucchini-fries/