Description
Crispy Parmesan Zucchini
Craving a healthy snack that doesn’t compromise on flavor? These Crispy Parmesan Zucchini Fries are here to rescue your taste buds! Coated with Parmesan, marjoram, and paprika, these golden delights are fried to crispy perfection. Perfect as a side or a snack, and easy to make in just 25 minutes. They bring the perfect blend of crunch and savory flavors to your table.
2 zucchini
Salt and black pepper, to taste
100g grated Parmesan cheese
1 tsp marjoram
1 tsp paprika
3 eggs, beaten
100g breadcrumbs
50g flour
Olive oil, for frying
Directions:
1. Slice zucchini, salt them, and remove moisture.
2. Coat in flour and breadcrumb mixture, dip in egg mixture with cheese.
3. Fry in hot oil until golden and crispy.
Prep Time: 25 mins
Kcal: 180 per serving
Step-by-Step Guide
1. Prepare the Zucchini: Wash and trim the ends of 2 medium zucchinis. Slice them into even fry-shaped sticks, about 1/2-inch thick. Place them in a colander, sprinkle generously with salt, and let them sit for 10 minutes. This draws out excess moisture, which is key for crispiness. Pat them completely dry with paper towels.
2. Set Up Your Breading Station: You will need three shallow bowls. In the first, place 50g of all-purpose flour. In the second, whisk 3 eggs. In the third, combine 100g breadcrumbs, 100g grated Parmesan, 1 tsp marjoram, 1 tsp paprika, and a pinch of black pepper.
3. Bread the Zucchini: Working in batches, coat each zucchini stick first in flour (shaking off excess), then dip fully into the beaten egg, and finally press firmly into the Parmesan-breadcrumb mixture to ensure an even, thick coating. Place on a wire rack or plate.
4. Fry to Perfection: In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. To test if it’s ready, drop a small breadcrumb in; it should sizzle immediately. Carefully add the breaded zucchini in a single layer, not crowding the pan. Fry for 2-3 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Serving Suggestions
Serve these fries immediately while hot and crispy. They pair wonderfully with a cool, creamy dipping sauce like garlic aioli, ranch dressing, or a simple marinara. For a complete meal, serve alongside a grilled chicken breast or a juicy burger. They also make an excellent appetizer for parties, garnished with a little extra grated Parmesan and fresh chopped parsley.
How-to Summary
Slice and salt zucchini to remove moisture. Set up a three-stage breading station with flour, beaten egg, and a seasoned Parmesan-breadcrumb mix. Dredge each stick thoroughly in each component. Pan-fry in hot olive oil until golden brown on all sides. Drain on paper towels and serve hot with your favorite dip.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a lighter version, arrange breaded zucchini on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
How do I store and reheat leftovers? Store cooled fries in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 400°F (200°C) for 5-10 minutes to restore crispiness; microwaving will make them soggy.
Can I use a different cheese? Absolutely. Pecorino Romano or a finely grated Asiago are excellent substitutes for Parmesan, offering a similar salty, savory punch.
Why are my zucchini fries soggy? The most common causes are not salting and drying the zucchini first, overcrowding the pan while frying, or not having the oil hot enough before adding them.
Can I make these gluten-free? Easily. Substitute the all-purpose flour with a gluten-free blend and use certified gluten-free breadcrumbs or almond flour for coating.
Common Mistakes to Avoid
- Skipping the salting step, which leads to excess moisture and soggy fries.
- Using oil that isn’t hot enough, causing the fries to absorb oil instead of crisping.
- Overcrowding the skillet, which lowers the oil temperature and steams the fries.
- Not pressing the breadcrumb mixture firmly onto the zucchini, resulting in a patchy coating.
- Turning the fries too often in the pan; let them develop a golden crust before flipping.
Conclusion
These Crispy Parmesan Zucchini Fries are a testament to how simple ingredients can transform into an irresistible snack. The combination of savory Parmesan, aromatic herbs, and a golden crunch makes them a guaranteed crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can achieve perfect, crispy results every time. They are a delicious, fun way to enjoy vegetables and are sure to become a regular in your recipe rotation.