I do love a good crispy appetizer! But the oil from deep-frying doesn’t love me.
These have some carbs from the panko bread crumbs. When baking with panko, be aware that it is really designed for actual deep frying, and so doesn’t brown as easily in the oven as it does in the fryer. Adding a bit of oil spray does help. But still, they may not be as golden as what you are used to, although they will still be nice and crispy.
I find these satisfy my cravings without being too fatty.
Oven-baked zucchini fries
1 small zucchini
Seasoned flour (1 cup flour, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder)
1 tablespoon milk
1 cup panko
1 cup grated Parmesan
Marinara sauce (for dipping; optional)
1. Preheat oven to 400 degrees F. Cut zucchini into fry shapes. Rinse zucchini and drain.
2. Beat eggs with milk and set aside in a small bowl. Dredge wet zucchini fries into seasoned flour, shaking off excess. Dip zucchini into beaten egg mixture, then into panko to coat.
3. Place zucchini on a nonstick baking sheet in a single layer without sides touching; spray liberally with nonstick spray or cooking oil. Bake 15-25 minutes or until golden, turning once during bake time. Serve with marinara sauce, if desired.
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