It’s that time of year again. The zucchini are producing almost more than we can eat and I search out new zucchini recipes to try. The zucchini fries from Chrissy Teigen’s cookbook Cravings is my new favorite. I think every year I find one new favorite zucchini recipe. Last year it was roast zucchini with breadcrumbs. And the year before that I think it was the sweet zucchini pickles that Marlo loves so much.
These zucchini fries are great, crispy on the outside and soft on the inside. The honey mustard ranch dipping sauce (or salad dressing) is a great combo with them, although they’re also good with Ranch dressing.
Chrissy Teigen’s Zucchini Fries follow the basic steps for most fried food. Dip the pieces of zucchini in seasoned flour, dip the pieces in egg, then roll them in seasoned bread crumbs. At this point you could fry them, like I’ve done before but in this case they’re baked in the oven. To get the crispiness, Chrissy adds a bit of oil to the breadcrumbs.
I have lost count of how many times I’ve made these since I first tried them in July. Because they bake, they don’t take the attention that frying would, making them much easier to make. I’ve served them with BLTs, with grilled tri-tip steak and as appetizers.
And the dressing makes a fair bit so if I have some leftover from the last time, these zucchini fries go together pretty quickly. And everyone eats them up it seems, no matter how many I make! If you have leftover dressing, it makes a great salad dressing, too.
Chrissy Teigen’s Zucchini Fries
- 1 cup flour
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 1/2 tsp black pepper
- 3 eggs
- 1 1/4 cups Panko bread crumbs
- 1 cup grated Parmesan cheese
- 3 Tbs olive oil
- 1 pound small or medium zucchini
- Preheat the oven to 425.
- In a shallow dish, mix together the flour, cayenne, salt and pepper.
- In another shallow dish, whisk the eggs.
- In a third shallow dish, mix together the breadcrumbs, cheese and oil, using the tines of a fork to mix in the olive oil.
- Cut the zucchini into quarters lengthwise so you have long wedges. If the zucchini are large, cut the quarters in half so you can handle them easily.
- Roll the zucchini the flour, then the egg, then press into the breadcrumbs.
- Lay the breaded zucchini wedges onto a baking sheet and bake 20-25 minutes. Sprinkle with salt and pepper if you'd like.
Honey Mustard Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tbs Dijon mustard
- 2 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 pinch cayenne pepper
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- Stir all the ingredients together until well combined.
- Refrigerate until ready to serve.
Leave a Reply