Baked Zucchini Fries
OK, I’ll be straight with you. These don’t taste like french fries. And they aren’t quite as crisp, though the cornmeal coating helps. But they are good, especially with ketchup or another sauce (barbecue and Wow Wee come to mind).
I’ve been making these for years, since finding the recipe on sneakykitchen.com. It’s a fine option when summer’s bounty edges into the ridiculous. When it struck me that I didn’t make them at all last year, I picked up some zucchini. These are among Joe’s favorite veggies. How dare I deprive him?
I’ve made these with shredded Parmesan, but the heavier pieces of cheese don’t stick as well. So this is one of the few times I use the powdered stuff in the “green can.”
Baked Zucchini Fries
5 medium-size zucchinis
2 large egg whites, beaten in a large bowl till a bit frothy
1 1/2 cups yellow cornmeal
1/2 cup grated parmesan cheese
1 1/2 tsp. Italian seasoning or your favorite seasoning mix
Salt as desired
Preheat oven to 425.
Wash zucchinis and trim off the ends. Cut them into long, skinny strips. (You can do this ahead of time. Store in covered container in fridge.)
Spray 2 cookie sheets or baking pans well with cooking spray. Mix together the cornmeal, cheese and Italian seasoning in a shallow bowl.
Put the zucchini strips into the egg white and gently mix so all the strips are coated. Take out a few at a time, shaking off excess egg white, and lay them into the cornmeal mixture. With the other hand, roll them in the meal to coat. Lay side by side, not quite touching, in a single layer on the cookie sheets.
Coat the zucchini well with cooking spray. Place in the oven for 12 to 15 minutes, checking and shaking or turning toward the end of the cooking time. When they begin to brown nicely, they are done. Do not overcook, or they will get mushy.
Sprinkle with salt to taste, and pile on a serving plate. Serve plain or with ketchup. Eat while hot for best flavor and crunch. Rewarm leftovers in oven so they’ll be crisp.
Serves 6 to 8.
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