Description
These Parmesan Zucchini Fries are the ultimate crispy snack or side dish! Simple to make, lightly seasoned, and loaded with cheesy goodness, they’re a great alternative to traditional fries. Perfectly crunchy on the outside and tender on the inside!
Ingredients
Scale
- 1 cup canola oil, divided
- 1 garlic clove
- 4 small zucchinis, cut into 1/2-inch strips
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 cup low-fat buttermilk
- 1 1/2 cups panko bread crumbs
- 1 cup finely grated Parmesan cheese
Instructions
- Infuse the Oil with Garlic: Pour 1/2 cup of canola oil into a large skillet. Add the garlic clove and heat over medium until the garlic turns golden brown. Remove the garlic with a slotted spoon and discard.
- Prepare the Coating: In a shallow bowl, whisk together flour, salt, and pepper. In another shallow bowl, pour in the buttermilk. In a third bowl, mix the panko and Parmesan cheese.
- Coat the Zucchini: Dredge each zucchini strip in the flour mixture, then dip in buttermilk, and finally press into the panko-Parmesan mixture.
- Fry in Batches: Place the zucchini strips in the skillet with hot oil, working in batches to avoid overcrowding. Cook until golden brown, then flip and cook the other side.
- Drain and Serve: Transfer the fries to a wire rack to drain excess oil. Repeat with remaining zucchini, adding more oil as needed. Serve immediately.
Notes
- For a baked version, place the coated zucchini on a baking sheet, spray lightly with oil, and bake at 425˚F for 20-25 minutes, flipping halfway through.
- For added spice, try mixing 1/4 teaspoon cayenne pepper into the flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes