How to make Zucchini Fries

My husband always jokes with me when I convert a junk food into something not so junky, like turning zucchini into fries. I'll say "hey, try my zucchini fries, they're healthy." And then he'll reply with, "they're not healthy, they're just better for you." Well I disagree, and this time I think he put his foot where his mouth is, or really the fries where his mouth is.

I was looking for a healthy side dish to go with our already calorie cut back turkey burger meal. My family's go to is potatoes, they're quick and easy to make and not that awful. Problem is it can get real boring. It's also hard to please a family that is used to eating traditionally. I started looking up alternative fries options on Google. I knew I had some fresh zucchini that I just bought from the food store so I switched my search to zucchini fries. Sure enough, several dozen links came up matching my search. After looking at a few I gathered the similarities and decided to give it a try.

Here's how I made them.

Ingredients:

Two large fresh zucchini
2 eggs
1/2 cup milk
1 cup panko bread crumbs (Japanese bread crumbs)
1/2 cup Italian bread crumbs
Salt, pepper and garlic powder
Parmesan cheese optional

Steps:
Set your oven to 450 and get ready to cook. Start with fresh zucchini (also known as green squash). The long fat firm ones work great, without any dents or bruise.

these are almost as big as my forearm

Clean the squash and then slice the edges off each side and then slide them in half down the middle so you have two fat pieces. Then stand each chunk up on its end and carefully make three plank slices, they should look like thick squares. Next cut each plank into quarter inch sticks resembling fries. They should look like this once they are cut.

don't they look like green fries?

Now you want to prepare to dredge, a cooking technique that coats wet food with dry ingredients. In a large shallow bowl mix your eggs and milk together until well blended. Sprinkling in some salt and pepper for taste.  Then in a separate bowl, preferably one with a lid to shake, add your bread crumbs, more salt and pepper and garlic powder for extra flavor. Add in your parmesan cheese if you're using it.

my dredging station

Here's where the fun kicks in. Take a few sticks at a time and let them take a swim in your egg/milk mixture. You want them good and wet. Once they're happy lift them out with a slotted spoon and let any excess liquid drip off. Immediately throw them into your dry mixture, throw the lid on and begin shaking, you want them covered in bread crumb goodness. Once they are fully coated use a set of tongs to take each one out and layer on an oil sprayed tray. I was able to fit all of mine on one tray.  Repeat the steps until they are all covered and resting awaiting their tanning bed.   When your oven is hot, put these babies in. For crispness you'll want to leave them in for around 20 minutes. I did a little flip half way through to make sure both sides get browned.

Here's the final product. I made a little chipotle mayo to go on the side as a dipping sauce.

mummm, see the crunch?

I'm sure these will be a hit with your family just like they were with mine. It was a nice treat to eating something that resembled junk but was super healthy. Unlike my husband's claim, these fries are loaded with vitamins and baked, not fried, with the slightest of breading. I'd say that's a healthy choice!