Spicy Baked Zucchini Fries Food

SPICY BAKED ZUCCHINI FRIES WITH GREEK YOGURT DILL DIP

Steps:

• Make the dip
• In a small bowl, blend together the yogurt, garlic, dill, lemon zest, lemon juice, salt, and pepper. Cover and refrigerate for at least an hour to allow the flavors to meld.
• Make the zucchini fries
• Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
• Prepare your ingredients: Place flour in a large Ziploc bag. Crack eggs into a shallow dish and whisk along with 2 tablespoons water. Mix Panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow dish.
• Add zucchini to the Ziploc bag with flour and shake gently until all pieces are covered.
• Working with three or four sticks at a time, dip the zucchini sticks in the egg mixture then place in the Panko mixture, turning to coat. Gently lay on the baking sheet. Repeat, mixing the Panko breadcrumbs often to keep spices distributed, until all pieces are coated.
• Evenly drizzle olive oil on top of fries.
• Bake for 15 - 20 minutes until all sides are golden brown.
• Serve immediately with dip.

SPICY BAKED ZUCCHINI FRIES

Steps:

• Pre-heat oven to 425 degrees.
• Place a parchment paper on a sheet pan (half sheet size) and have that ready.
• Cut the zucchinis into finger sized sticks and place in a bowl.
• In 3 other bowls, whisk the eggs in one, place the flour in the second and the panko mixture in the third.
• Dip a piece of zucchini stick into the flour, then the egg wash and then the panko crumb mix to coat well.
• Place the coated zucchini sticks on the sheet pan leaving about half an inch of space between each one. Repeat to finish the rest of the zucchini sticks.
• Spray the zucchini fries with avocado or olive oil and bake in the oven for 15-20 minutes until they are golden/light brown in color.
• Remove from the oven and let it rest for a few minutes before serving. Serve with your favorite dip.

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.

BAKED SPICY FRIES

Steps:

• Cut potatoes into wedges or slices and lightly spray a baking sheet with fat-free oil.
• Place potato wedges or slices in a plastic bag with spices and half of the oil, then toss to cover all.
• Bake at 350 for about 45 minutes turning and brushing often with the remaining oil.
• Broil about 5 minutes turning after 3 minutes.

BAKED ZUCCHINI FRIES WITH AOLI

Steps:

• Heat the oven to 450°F Coat a rimmed baking sheet with olive oil cooking spray.
• In a large skillet over medium heat, cook the panko, stirring frequently, until toasted, about 3 minutes. Transfer to a shallow bowl and stir in the Parmigiano-Reggiano and the oil.
• In another shallow bowl, combine the flour with the garlic powder, then season it with salt and pepper. In a third shallow bowl place the egg mixture.
• Working with several zucchini sticks at a time, toss them in the flour, shaking off the excess. Add the flour-coated zucchini to the egg mixture and toss to coat well, letting the excess egg drip off. Finally, place them in the panko mixture, tossing to make sure they are coated well on all sides. Arrange the fully coated zucchini sticks in a single layer on the prepared baking sheet.
• Bake, turning once, until golden and tender, about 8 minutes.
• While the zucchini is baking, in a small bowl stir together the mayonnaise, lemon juice, garlic and paprika. Season with and salt and pepper. Sprinkle the cooked zucchini lightly with salt and pepper, then transfer to a platter and serve immediately with the sauce.

SPICY ZUCCHINI FRIES

Steps:

• Now first off I love to serve this with a creamy parmesan dipping sauce which you can make your own, but normally I don't even use a sauce. These are light and spicy as is.
• Mix all the ingredients to make a nice tempura batter. In a large pan heat up the oil. Then dip the zucchini and then fry until golden brown. Don't add too many at one time. They come out crispy and brown.
• I like to use a simple marinara as a dipping sauce -- reminds me of fries with ketchup. It is really a great simple side dish.

SPICY BAKED ZUCCHINI STICKS

Steps:

• Preheat the over to 450 degrees Farenheit.
• Cut each zucchini in half and slice into 4-inch long sticks.
• Beat the egg white.
• Toss the zucchini sticks in the egg white.
• In a plastic zip-lock bag, mix the baking powder and spices.
• Add the zucchini and toss until all of the stick are well-coated.
• Place a wire rack over a baking pan and spray with Pam.
• Place the zucchini sticks on the rack and place in the oven for 20-25 minutes or until light golden and cooked.
• If you like dipping, let the sticks cool for 3 minutes and dip in ketchup, blue cheese, or any other condiment you like.