French Fried Zucchini Sticks Food

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

FRIED ZUCCHINI STICKS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk buttermilk and eggs together in a shallow dish.
• Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
• Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
• Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

FRIED ZUCCHINI

Steps:

• Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
• Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
• Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
• Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
• Garnish with parsley and serve with lemon wedges.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.

FRIED ZUCCHINI

Steps:

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
• When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
• Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray.
• Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
• Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.

BEER-BATTERED ZUCCHINI FRIES

Steps:

• Whisk together the flour, salt and pepper in a large bowl. In a separate small bowl, whisk together the egg yolks and vegetable oil. Drizzle the egg and oil mixture over the flour and mix together with a fork to create a shaggy dough. Slowly pour in the beer while constantly whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
• Heat the oil in a large Dutch oven until it reaches 375 degrees F. Working with one batch of zucchini fries at a time, drop them into the batter, making sure each one is coated. Using tongs, gently add them to the oil and fry until golden brown, about 4 to 5 minutes. Remove from the oil with a slotted spoon and drain on a paper towel-lined pan. Allow the oil to come back up to temperature, and then repeat until all of the zucchini has been fried. Serve with ranch dressing or a spicy mayonnaise.

BAKED ZUCCHINI FRIES RECIPE (EASY & HEALTHY!)

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)

ZUCCHINI STICKS

Steps:

• Heat oil in a deep saucepan to 350°F. (You should have about 2 inches of oil.)
• On a wide deep plate, whisk together the flour, salt, and pepper.
• On a second plate, whisk together the egg and the water.
• On a third plate, whisk together bread crumbs and parmesan cheese.
• Dredge the zucchini sticks first in the flour mixture, then the egg, and finally the breadcrumb mixture.
• Working in batches, add the 5-6 zucchini sticks to the heated oil and cook for 3 minutes (or until golden brown). Set on a paper towel-lined plate to drain. Serve warm, dipped in marinara sauce.

PARMESAN ZUCCHINI FRIES

Steps:

• Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch length by 1/2-inch thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
• In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well. Transfer the zucchini strip to the baking sheet. Repeat the above until done.
• Bake, rotating sheets and turning the zucchino fries half way through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with Ranch dressing.

FRENCH-FRIED ZUCCHINI

Steps:

• Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender.
• Cover bowl with plastic wrap and let stand overnight or several hours.
• Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes.
• Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid.
• Drain, rinse and pat dry with paper towels.
• When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate.
• Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer.
• Cook until golden brown (about 2 minutes) remove to paper towels to drain.
• Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.

ZUCCHINI FRIES

Steps:

• Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
• Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
• In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
• Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
• Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.
• While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.

FRIED ZUCCHINI

Steps:

• Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese, salt and pepper in a shallow bowl. Stir to combine.
• Place the eggs in a second bowl.
• Dip the zucchini sticks in the egg, then roll in the breadcrumb mixture until completely coated.
• Heat 2 inches of oil in a deep pan to 350 degrees F.
• Fry 6-8 pieces of zucchini at a time for 2-3 minutes or until golden brown. Repeat with remaining zucchini.
• Place the cooked zucchini on paper towels to drain.
• Sprinkle with parsley, then serve immediately with marinara sauce on the side.

THE BEST ZUCCHINI FRIES

Steps:

• Cut the zucchini into 3-inch by 1/2-inch strips.
• In a medium bowl, thoroughly combine the cheese, breadcrumbs, and salt.
• Whisk the eggs in a separate bowl.
• Working in batches of around 4 to 5 zucchini sticks, dip them in the beaten eggs and coat them completely, letting any excess egg drip back into the bowl.
• Roll the egg-coated sticks in the Panko mixture, patting well to ensure they are completely covered.
• Place the breaded zucchini in a single layer on a large baking sheet.
• Pour enough oil into a large frying pan so that the oil is at least 2-inches deep. Heat over medium heat until the oil is hot.
• Add the zucchini sticks to the hot oil in batches, making sure to not overcrowd the pan. Fry them until they turn golden, approximately 3 minutes.
• Transfer the zucchini fries to a large plate or baking sheet lined with paper towels to get rid of any excess oil. Serve with a dipping sauce of your choice.

FRENCH FRIED ZUCCHINI STICKS

Steps:

• Cut off and discard ends of zucchini. Cut into julienne strips 1-1/2 inches long by 1/4 inch thick (like for french fried potatoes) Place sticks in a colander;sprinkle with salt. Let stand 30 minutes (Excess liquid will drain off) Rinse briefly in cold water and pat dry with paper towels; toss with flour until well-coated. Heat 1-1/2 inches oil with garlic until hot. Brown zucchini in a single layer until golden brown. Drain and serve. Any leftovers are good chilled.

AIR FRYER ZUCCHINI FRIES

Steps:

• On a large plate, combine flour, salt, pepper, and Italian seasoning.
• In a separate, small bowl, whisk eggs together. Set aside.
• In a medium-sized bowl, combine bread crumbs and parmesan cheese.
• Cut zucchini into 3-inch long fries. Dip each fry into flour seasoning, followed by egg and parmesan bread crumbs.
• Coat the air fryer basket with cooking oil and place zucchini fries into the basket in a single layer. Spray the zucchini with light coat of cooking oil. Air fry at 400°F for 9 minutes.

FRENCH FRIED ZUCCHINI

Steps:

• 1. Wash zucchini and cut it in 1/2 inch slices. Combine pancake mix, egg, flavored powders, parmesan cheese, salt and pepper with 1 cup of water. Stir until well mixed. Dip zucchini slices in batter, then fry in hot fat until golden brown. Drain on absorbent paper.

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.