Ultimate Crispy Zucchini Fries
These zucchini fries feature tender zucchini sticks wrapped in a golden Parmesan-panko coating. They are easy to bake, simple to customize, and perfect as an appetizer, snack, or vegetable side.
Equipment
- Cutting board
- Sharp knife
- Clean kitchen towel or paper towels
- Three shallow bowls
- Whisk or Fork
- Large rimmed baking sheet
- Parchment paper
- Wire rack, optional
- Tongs or thin spatula
Ingredients
- 3 medium zucchini about 1½ pounds
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1½ cups panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried Italian-style herbs
- ¾ teaspoon fine salt divided
- ¼ teaspoon black pepper
- Neutral cooking oil spray or 2 tablespoons oil
Optional Ingredients
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped parsley
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 425°F. Line a large baking sheet or place a wire rack over it.
- Cut the zucchini into sticks about ½ inch thick and 3 to 4 inches long.
- Pat the zucchini thoroughly dry.
- Place the flour in one bowl. Whisk the eggs and water in a second bowl.
- In a third bowl, combine panko, Parmesan, garlic powder, onion powder, dried herbs, ½ teaspoon salt, pepper, and optional paprika.
- Coat each zucchini stick in flour, egg, and then the panko mixture.
- Arrange the pieces in a single layer with space between them.
- Mist or lightly brush the coating with oil.
- Bake for 18 to 24 minutes, turning halfway when not using a rack.
- Sprinkle with the remaining salt, rest for 2 to 3 minutes, and serve warm.
Notes
Dry the zucchini thoroughly and avoid crowding the pan. Moisture and trapped steam are the two main reasons the coating may soften.