guys are “you’ll-eat-entire-batch-my-yourself” kinda good!
They are light, crispy, and super quick to make.
Great for a party appetizer, or at home snack!
Yield: 6 servings
Ingredients:
1 cup Panko crumbs (*Japanese style light bread crumb that can be found in the Asian section of your grocery store)
1/2 cup freshly grated Parmesan Cheese (*This may be optional, I forgot to add the cheese when I made my fries and it still tasted amazing)
1 tsp Italian seasoning
Salt & Pepper to taste
4 Zucchini, cut into fries/strips
2 eggs, beaten
Chopped parsley to garnish – optional
Spicy Tango Sauce Ingredients:
1/2c light mayo
1/3c sriracha sauce
1/2c honey mustard
Directions:
1. Preheat oven to 425*F, and coat 2 pans with foil and non stick spray.
2. In a large bowl, combine panko crumbs, parmesan cheese, italian seasoning, and salt/pepper. Set Aside.
3. Working in batches, dip zucchini fries first in flour, then beaten egg mixture, then pressing in crumb mixture.
4. Place coated zucchini fries unto baking sheet and bake for 18-22 minutes or until golden and super crunchy.
5. Sauce: Combine mayo, sriracha sauce and honey mustard in a bowl, mixing until well combined.
5. Remove from oven, sprinkle with parsley and enjoy immediately with sauce!
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Victoria
Hi! In the directions you mention flour, but it’s not listed in the ingredients. Is it necessary? Thanks!