Yes, I am already thinking about great snack foods to have for the Super Bowl in a few weeks. Even more so since the Eagles (WOOT WOOT!!) will be in it this year! My family always goes all out for the Super Bowl (especially more so when our team is in it!), and the kitchen is filled with snack upon snack upon snack (some healthy, some not so much). I like to include some healthy and tasty options whenever I can, and these zucchini fries are always a big hit! They are great as an appetizer at any party or event, or even as a healthy snack or dinner pairing option when you’re in the mood for something similar to French Fries. I love pairing these zucchini fries with a variety of dipping sauces (my favorite being a vegan spicy mayo). They are always an easy crowd pleaser with a lot of great flavor!

Makes Around Two Full Sheet Pans (Perfect for an Appetizer)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 400°F

9″ x 13″ Baking Sheet

Parchment Paper

Large Plastic Bag

Knife

Measuring Cups

Measuring Spoons

2 Shallow Bowls

Whisk

Plate

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

2 Small/Medium Zucchini

1 Teaspoon Olive Oil

1 Teaspoon White Truffle Oil

1/2 Cup All Purpose Flour

2 Eggs, Whisked

1/4 Cup Whole Milk

1 Cup Panko

1/2 Cup Parmesan

1 Teaspoon Garlic Granules

1 Teaspoon Onion Granules

Optional for Serving: My favorite dip for these zucchini fries is Sir Kensington’s Chipotle Fabanaise (which is pictured above). Ketchup and hot sauce are other great options! 🙂 I also sprinkle the fries with freshly ground black pepper when they are out of the oven.

Featured Artist:

Small Pinch Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

1. Preheat the oven to 400°F.
2. Line 9″ x 13″ baking sheet with parchment paper.
3. Cut ends off of zucchini, and slice into strips. I did this by cutting my zucchini in half lengthwise, then half again lengthwise (for both halves), and cutting those pieces into smaller strips and cutting those smaller strips in half. You can see better by looking at my picture above what the sizes came out to (approximately).
4. Toss these zucchini strips into the large plastic bag, add olive oil and white truffle oil. Shake bag to coat all the zucchini strips with the oils.
5. Next, add flour into the bag and shake to coat the zucchini strips.
6. In one shallow bowl, whisk eggs until smooth and add in milk, whisking to combine. Set aside.
7. In second shallow bowl, combine panko, parmesan, garlic granules and onion granules. Mix to combine, and set aside. Have plate ready as well for next step.
8. Take one flour coated zucchini strip, dip in egg (thoroughly covering it), and then rest strip on plate and sprinkle with panko breading mixture until fully coated on all sides. Place fry on parchment paper, and repeat for all zucchini strips.
9. ***The reason I suggest using an extra plate is because if you set the zucchini strips directly in the panko bowl to coat, after awhile excess egg will “clump” the panko mixture, making it difficult to get a nice even coat on the zucchini strips.
10. Once all zucchini strips are ready, place in the oven and bake for 20 minutes (I would start checking at 15 minutes, since all ovens can be different).
11. Serve warm with choice of dipping sauce, and enjoy your fresh baked zucchini fries! 🙂