Ingredients
- 2 medium zucchinis, cut into fries
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- Cooking spray or olive oil for greasing
If you’re missing an ingredient, don’t worry! Swap panko for regular breadcrumbs or try a dairy-free cheese alternative for a vegan twist. Cooking is all about flexibility and using what you have on hand, just like my grandmother taught me.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In another bowl, whisk together eggs and water until well combined.
- Dip each zucchini fry into the egg mixture, allowing any excess to drip off before coating it in the breadcrumb mixture. Press gently to ensure the coating sticks.
- Arrange the coated zucchini fries in a single layer on the prepared baking sheet. Make sure they are not touching, as this will help them crisp up nicely.
- Bake for 20-25 minutes, turning once halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning.
This process might remind you of making tortillas with my abuela, where each step is a dance between precision and intuition. Trust your senses and enjoy the process!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International