I worried they wouldn't be crispy enough, you know? Zucchini isn't exactly known for crisping in the oven, rather softening and caramelizing. I was wrong. These babies got not only crispy, but nearly crunchy on the outside, stayed soft inside.
So, I ended up eating the entire batch for dinner rather than just as a starter since they were absolutely delicious. They don't need a 'dip' but I rather like a simple stirring together of hot salsa and sour cream.
"Zucchini fries are a fun and healthy change from the usual for holiday or party finger-food with cocktails and craft beers."
Notes: Gluten-free flour is King Arthur.
ZUCCHINI FRIES (GF)
Ingredients: 2 medium zucchinis, 1 cup gluten free flour, 1/2 cup shredded Parmesan cheese, 1 tsp. onion powder, 1/2 tsp. salt, 1/2 tsp. pepper, 2 eggs, 1 tsp. Worcestershire sauce, 2 tbsp. olive oil, 2 tbsp. fresh parsley-chopped (optional).
1. Preheat oven to 450* and line an baking sheet with parchment paper.
2. Slice ends of zucchinis, do not peel. Slice in half horizontally, then standing up on its end, slice down vertically into thirds. You should have three flat pieces for each half of zucchini that you can cut into fries.
3. In a bowl or baking dish, whisk the eggs with Worcestershire sauce. In a separate bowl, whisk the flour, parm, salt, pepper and onion powder.
4. Dip the fries into the egg, followed by the flour mixture. Lay on baking sheet. Sprinkle over olive oil evenly.
5. Roast fries for 10 minutes on one side, then turn over for another 10 minutes. Turn up the oven to broil and crack the door- broil for another 5-7 minutes until browned and sizzling.
Remove to cool slightly before serving.
Tip: Stir together equal parts of your favorite hot salsa and sour cream for a quick sauce. Or break out BBQ sauce or honey mustard- honestly whatever, it's all good.