Throughout highschool, my group of theater associates and I’d, stereotypically, trek to our native diner after a night efficiency because it was one of many few locations that remained open late into the night time. Our go-to order consisted of milkshakes, mozzarella sticks, and a heaping plate of zucchini fries to share. The fries would come out piping scorching, shatteringly crisp on the skin, with a bowl of marinara sauce alongside for dipping. Had been they principally breading with barely any zucchini on the within? Sure. Did we care? No. On the time, it hit the spot.
It’s been a number of years since I’ve been again to that diner, however I’ve carried the reminiscence of these zucchini fries with me. Now after I make them for myself, I flip the ratio, utilizing thick-cut zucchini so it’s principally vegetable with just a few breading. Panko, as a substitute of normal breadcrumbs, delivers large, audible crunch whereas slightly Parmesan, some dried herbs, and garlic powder blended into the panko throw it again to the Italian vibes of the unique marinara aspect.
You don’t want the deep fryer setup of a diner to recreate completely crisp zucchini fries. A big skillet with a modest quantity of oil is all it takes. In case you’re actually, actually adamant about not frying, you’ll be blissful to study that these work exceptionally properly baked in a scorching oven. The trick to truly crisp baked zucchini fries is to jump-start the cooking course of by heating up your baking sheet. This, and a great movie of oil, will guarantee golden brown zucchini fries with perceptible crunch.
As you’re inserting the fries within the oil, rigorously lay them away from you so that you don’t by chance splatter your self. Tongs are an excellent device for dealing with the fries and giving your self a ways from the pan of scorching oil.
