Zucchini French Fries

March 11th, 2015


We have been having so much fun in cooking class: chopping, stirring, whisking, measuring, melting, baking, and frying! We made delicious Zucchini French Fries. What a fun way to eat green vegetables, breaded and lightly fried, and then sprinkled with salt. These can also be baked for an even healthier treat.

I wish I had a great segue from Zucchini French Fries to skiing; unfortunately there isn’t really a connection. I just have skiing on the brain. For some crazy reason, I decided to learn how to ski this winter (I tried last year too, but didn’t get past the bunny slope). I am amazed by how difficult it can be for some of us (me in particular) to learn. Not my children though, they put skis on and cruised down the mountain at warp speed. They are now skiing backwards, going over moguls, and doing jumps.

As an adult learning to ski, I think about everything. Turning my feet, adjusting my body, shifting my weight, staying forward on my skis, looking out not down, and somehow, with all of these instructions, I should also be relaxed! I have a new appreciation for how some people feel in the kitchen: sweaty palms, increased heart rate, and an impending feeling of doom.

I am writing this last part of the post after having successfully cruised down my first black diamond slope out in Colorado. So if you are someone for whom cooking does not come easily, don’t despair: a bit of elbow grease, some easy recipes (found right here), and a helping of determination will have you bustling around the kitchen asking, “When do we make the soufflés”?


3 zucchini, cut into 4 quarters from top to bottom
1-cup flour (more as needed)
2 eggs, beaten, plus 1-tablespoon water
1-cup seasoned breadcrumbs (more as needed)
Canola oil for frying
Kosher salt


Using 3 shallow bowls, put flour, eggs, and breadcrumbs each into their own bowl. First dip the zucchini in the flour until lightly coated. Tap gently on the side of the bowl to remove excess flour. Then dip the zucchini into the egg mixture until coated. Then dip into the breadcrumbs (you can even add some grated Parmesan cheese to your breadcrumb mixture) until coated. Put them on a plate to await frying.

Heat a large non-stick skillet and add enough canola oil to just cover the bottom of the pan. When all the zucchini “fries” have been well coated with flour, egg, and breadcrumbs, add a few at a time to the hot oil. Do not crowd the pan. Fry for about 2 minutes per side or until golden and crispy.

Transfer zucchini to a plate lined with paper towels and sprinkle with salt. Serve hot.




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