Parmesan Zucchini Fries

 

Ingredients

• 3 small zucchinis
• 2 eggs
• 1 pinch salt
• ground black pepper
• 2 cups Japanese panko bread crumbs
• 1/2 cup grated Parmesan cheese
• Ranch dressing

Instructions

• Preheat oven to 425°F (218°C). Slice the zucchinis into 3-inch (7cm) length by 1/2-inch (1cm) thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
• In a big plate or container (not bowl), mix the panko and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs. Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the panko mixture, pressing gently to coat well.
• Transfer the zucchini strip to the baking sheet. Repeat the above until done.
• Bake, rotating sheets and turning the zucchini fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.

Notes

• Zucchini has a very mild taste so the Parmesan cheese enhances the flavors.
• Parmesan cheese is to secret to make the panko coating extra crispy and crunchy!
• Serve them with ranch dressing, which goes very well with the crispy fries.