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2 servings
15 min active time
30 min total time
Zucchini fries are a great appetizer or side dish. Cook them in an air-fryer or an oven.
4.0 (1 vote)
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Original
1 lb | |
1 | |
1⁄2 cup | |
1⁄2 cup | |
1 tsp | |
to taste | |
1 Tbsp | |
1⁄2 cup pick your favorite one |
Amount per serving
Daily %
Calories
407
20%
Total Fat
17 g
22%
Cholesterol
130 mg
43%
Sodium
671 mg
29%
Total Carbohydrates
45 g
16%
Fiber
3.2 g
12%
Total Sugar
21 g
Proteins
19 g
37%
Calcium
331 mg
25%
Iron
1.7 mg
9%
Potassium
902 mg
19%
Vitamin D
0.62 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare
- 1Cut the zucchini into fries (cut in 2 or 3 lengthwise depending on the size, then into sticks). Try to make them the same shape for even cooking (e.g. ½ inch x ½ inch x 3 inches).
- 2In a shallow bowl, prepare the batter : mix the bread crumbs, grated parmesan, salt, pepper and spices of choice.
- 3In a 2nd shallow bowl, beat the egg.
- 4One by one, soak the zucchini sticks in the egg, then press in the batter to coat, and line up on a baking sheet. Note: the batter in the bowl need to stay dry, otherwise it will stop sticking to the next zucchini sticks.
- 5Using an olive oil sprayer (or cooking spray), spray the sticks.
- 1Cut the zucchini into fries (cut in 2 or 3 lengthwise depending on the size, then into sticks). Try to make them the same shape for even cooking (e.g. ½ inch x ½ inch x 3 inches).
Cook
- 1Air Fryer: Place a single layer at a time in the air fryer, and cook at 400F/200C for 10 minutes or until golden and crispy.
- 2Oven: Preheat the oven at 425F/220C. Bake for 25 minutes or until golden and crispy.
- 1Air Fryer: Place a single layer at a time in the air fryer, and cook at 400F/200C for 10 minutes or until golden and crispy.
Published by Julien Amelot