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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, April 1, 2011

Zucchini Fries

Let's be honest, nothing will ever truly replace a real french fry.  Its just not possible.  But these baked zucchini fries are a good substitute if you're trying to watch with you eat or just mix it up.  Dip them in ranch dip, and you'll even get the kids to try them.  Promise.

Zucchini Fries 
adapted from Our Best Bites

1 lb zucchini
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese (the crumbly kind)
2 eggs

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Combine bread crumbs and parmesan cheese in a shallow dish.  In another shallow dish, whisk the 2 eggs together and set aside.

Cut the ends off the zucchini and then cut zucchini in half. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves.  Stack 2 planks on top of each other and cut into strips.  When all the fries are cut, blot with a paper towel.

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; Working with all the bread crumbs at once will cause them to soak up moisture from the egg and won’t stick to the zucchini. Place the coated zucchini on the prepared baking sheet and repeat until all the strips have been coated.

Bake for 10-12 minutes.   Remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown.



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