| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 2 large Zucchini
- 2 large Eggs
- 2 cups Panko Bread Crumbs
- 1/2 cup Parmesan Cheese finely grated
- 1 teaspoon Salt
- 1 teaspoon Pepper
Ingredients
|
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
- Slice your zucchini into thin matchsticks and set aside. To remove excess water from the zucchini, lightly salt the fries and let them sit for 10 minutes. This draws out excess moisture. In a small bowl, add your eggs and whisk them until combined. In a separate bowl, add your breadcrumbs, parmesan cheese, salt, and pepper.
- Dip your zucchini in the egg mixture, followed by the spice and crumb mixture, and place on the lined sheet. Repeat the process until all the zucchini has been used up.
- Bake the zucchini fries for 22-25 minutes, regularly turning so they become ultra crispy. Remove from the oven and serve immediately.
Recipe Notes
AIR FRYER OPTION: To remove excess water from the zucchini, lightly salt the fries and let them sit for 10 minutes. This draws out excess moisture. Be sure not to overcrowd the basket, otherwise, the fries will cook unevenly.
TO STORE: Leftover fries should be stored in the refrigerator on a plate, covered, for up to 5 days.
TO REHEAT: Either reheat the fries in a preheated oven, air fryer, or even a non-stick pan.
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