First, and perhaps most importantly, this is Tasty Retreat’s 100th post! I started this blog right before my birthday last year, and I’m so thankful that I did. Not only has TR given me a place to chronicle my kitchen triumphs and disasters, but it has proven to be a cathartic release for everyday stress. I love writing here, and I hope to continue as long as possible.
Additionally, yesterday marked my one year anniversary living in New York City. Things are going well, thanks for asking, and we don’t plan on ending the relationship any time soon. Fear not, John is very supportive.
And last, but by no means least, I recently accepted an internship that I’m hoping (fingers crossed) will lead to some amazing networking opportunities. I’m still searching endlessly for a full-time paid position, but for now, I’ll network my tuchas off and hope someone likes what they see. First stop? Food Network’s Atlantic City Wine and Food Festival. It’s only a week and a half away, and I’m so thrilled to be a part of it!
I’ll keep the rest of this short and sweet today. I promised you an amazing recipe for zucchini fries, and this girl is here to deliver.
Preheat oven to 425 F.
Sometimes when you slice into zucchini it can release a slimy sort of liquid. Not appetizing, I know, but that’s the way it goes. To dry your zucchini simply place them on a paper towel.
In a large bowl or Ziploc bag, combine sliced zucchini with flour and cornstarch. Seal the bag and shake until thoroughly coated. (You can do this ahead of time and stick these in the refrigerator until you’re ready.
Spray a baking sheet with cooking spray.
In a small bowl, beat egg whites with a fork.
In a separate bowl, combine remaining ingredients and mix. Dip the zucchini sticks in the egg whites (only a few at a time), toss them in the breadcrumb mixture, then transfer to the baking sheet.
Bake for 20 minutes, flipping the zucchini sticks halfway through.
What happens in the oven is pure magic. The zucchini become soft and a little sweet, but still retain a lovely crunch from the breading.
These were served up with our go-to marinara sauce, and some mighty fine chicken burgers. This would be a fabulous way to trick little kids (or more generally, haters of all things green) into eating their veggies.
With this recipe, you can’t go wrong.
Baked Zucchini Fries
Yields: 4-6 servings
Time: 30 minutes
- 2 medium zucchini, sliced into sticks
- 3 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 3 egg whites
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- Pinch of cayenne
- Freshly ground black pepper
*Note: You don’t really need to add salt because the Parmesan cheese is already salty.
- Preheat oven to 425 F.
- In a large bowl or Ziploc bag, combine sliced zucchini with flour and cornstarch. Seal the bag and shake until thoroughly coated.
- Spray a baking sheet with cooking spray.
- In a small bowl, beat egg whites with a fork.
- In a separate bowl, combine remaining ingredients and mix.
- Dip the zucchini sticks in the egg whites (only a few at a time), toss them in the breadcrumb mixture, then transfer to the baking sheet.
- Bake for 20 minutes, flipping the zucchini sticks halfway through. Serve with your favorite dipping sauce (I recommend marinara)!