Crispy Zucchini Fries

These zucchini fries are super crispy. And all the flavors in the crispy coating eliminates the need for a dipping sauce.You could make this even healthier by baking them instead of frying. Just spray a cookie sheet with non-stick cooking spray, lay the coated zucchini fries out in a single layer, spray the fries with non-stick cooking spray and bake at 350 degrees F until golden brown.

If you ever make zucchini fries, do not, I repeat DO NOT use a wet batter! All that moisture from the wet batter and zucchini will just cause your oil to bubble up and over, and create a disaster. I might be talking from experience here *ahem*...

Crispy Zucchini Fries

Ingredients

1 large zucchini

1 c. flour

2 eggs

1 c. panko

1 t. Italian seasoning

1/2 t. onion powder

1/2 t. chili powder
1/2 t. smoked paprika
1/8 t. cayenne pepper
1/2 t. salt
1/2 t. pepper
1 lemon
oil for frying

1. Prepare the zucchini: Slice your zucchini in half. Then slice the zucchini lengthwise into about 1/4 inch thick strips. Then cut into fries.

2. Prepare your workstation: In one bowl, add the flour. In another bowl, beat the eggs. In a third bowl, add the panko, Italian seasoning, onion powder, chili powder, paprika, cayenne, salt and pepper.

3. Working in batches, first dredge the zucchini fries in the flour. Shake off any excess flour and then dip in the egg wash, making sure the egg sticks to the flour-dredged zucchini fries. (This will ensure your panko coating sticks nicely.) Let the excess egg drip off. Then coat in the seasoned panko. (Press it into that panko coating if you have to. You want the fries nicely coated with the seasoned panko. This will give you your crispy zucchini fries.)

4. Fry for a few mins in 350 degrees F oil.  Transfer to a paper-towel-lined plate and sprinkle with more salt. Work on frying the rest of the batches. When ready to serve, squeeze lemon juice over the fries. The lemon ties it all together very nicely. Enjoy!