Sunday, August 8, 2010

Zucchini Fries

So it's Week 13, which is the halfway mark. I can't believe how quickly time is going but I'm also pleased with how many things I've managed to accomplish in this time. This week brought me lots and lots of tomatoes (which is how I like it), zucchini, eggplant, cucumbers, chard, watermelon, dill, cilantro, blackberries, and snap beans.

It was a little quiet on this blog in the last two weeks. It wasn't because I wasn't cooking; I had created a number of dishes that didn't quite make the cut for the blog. Since one of my goals is to make my daughter eat vegetables, I tried out some vegetable recipes that I thought she might actually eat. Since fried foods are toddler favorites (no surprise there), I experimented with some zucchini pancakes. The recipe I got was simple enough: julienned zucchini, flour, water, salt. Mix it all together and fry as little zucchini pancakes (sort of like latkes). Well, my husband and I enjoyed them enough but they could have been a little tastier (and thus, I didn't post the recipe or results). They didn't quite crisp up on the outside like you would expect and the interior was too soft. My daughter, fooled by the sight of a crispy pancake, did give one a try but it didn't work for her. After some more experimentation with zucchini pancakes using different proportions and such, I've given up on that recipe for the time being. It has potential but it needs more work. Instead, I tried making zucchini fries. This recipe was a success for at least the three of us. We ate it up, dipping it in some ranch dressing.

Zucchini Fries
(Adapted from Neely's Fried Zucchini)
(Print this recipe)

2 zucchini, cut into French fry sticks
1/3 cup flour
1 1/2 cups panko bread crumbs
1/4 cup grated Parmesan
2 Tbsp. chopped parsley
1 egg, beaten with a few Tbsp. of water
Salt and pepper
Oil for frying

1. On one plate, spread out the flour. In a wide bowl or pie plate, mix together the panko, Parmesan, parsley and salt and pepper. In a second wide bowl or pie plate, put the egg mixture.

2. Heat a heavy, deep pan on medium-high heat.  Add about 1/2 inch of oil to cover the bottom of the pan.

3. Dredge the zucchini fries in flour, then in egg, then in the panko mixture.

4. Carefully add a few at a time to the hot oil. Be sure not crowd them. When they are brown on the bottom, about 2-3 minutes, flip them over and cook the other side for another minute. Pull out and drain on paper towels. Sprinkle more salt on them while they are still hot, if necessary.

5. Serve with some ranch dressing.


  1. will try them...don't know if we need any deep frying for our waists...but hey, once, and your recipe, should be good!

  2. I have another suggestion for you to get your kids to eat veggies - if they like pasta this may very well work. Take a good potato peeler, peel a big zucchini or two and toss the peels. Then continue to use the peeler to strip off long, curly strips of zucchini, turning to get each side, right down to the center. When you start to hit seeds, stop. Do this with a couple zucchinis and even a summer squash or two. Heat up a skillet with a thin layer of oil and when it's hot, saute the zucchini (in batches if necessary) until it is just soft and hot (five minutes max). Drain them on paper towels to get rid of excess oil and water, then divide into bowls and cover with your favorite pasta sauce. Works great with pesto, red sauce, whatever you like. Top with a healthy helping of parmesan and your kids will likely have no idea they are eating veggies, not pasta.

  3. Thanks, Laura! I will try it and see how it goes.