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Zucchini “Fries”

*Adapted from Suzanne Somers Bake and Fry Mix*
This is another great way to make fries sans the potato. They go fabulously with the fish nuggets!  You can opt to bake these little beauties as well if you want to opt for a lighter version.  Spray them with an oil spray and bake them for about 30 minutes, turning half way through. You may need to pop them under the broiler for a minute or two to get nice and brown like you would frying.  You know they are tasty if you can con your 10 year old McFrench Fry obsessed son to eat them!
Serves 4
  • 5 large zucchini, rinsed and cut in half
  • 1 cup dehydrated minced onion
  • 1/2 teaspoon sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • pinch paprika
  • 1 tablespoon dried parsley
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • vegetable oil for frying

Cut zucchini into steak fry sized pieces.  In a food processor, combine onions and spices and blend until well combined, about 1 minute.  Add parmesan cheese and blend another 30 seconds to incorporate.

In a shallow dish, add beaten eggs.  In another shallow dish, add cheese/spice mixture.  Heat a large skillet over medium heat and add oil.  When oil is hot, dip each piece of zucchini into egg then into cheese/spice mixture.  Fry until golden brown on each side, about 1-2 minutes each.  Remove to a paper towel-lined plate to drain.

Serve with ketchup.

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