Zucchini Fries

These zucchini fries are a summery alternative to french fries. Unlike the heavy starch associated with their potato kin, these zucchini fries are light, crisp and juicy. The parmesan adds a nice sharpness to the mix. You can feel healthier while munching on these at an outdoor lawn party, and still call them a guilty pleasure because, after all, they are fried. Swap out fries' usual sidekick, ketchup, for marinara sauce (we know a great recipe) to keep things Italian.

Zucchini Fries
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  • 3 medium zucchini
  • 1/2 cup Parmesan cheese
  • 2 large eggs
  • 1 1/2 cup breadcrumbs
  • 3/4 teaspoon salt
  • oil for frying
  1. Cut the zucchini lengthwise into thin strips.
  2. Pour oil into a large frying pan to a depth of two inches. Heat over medium heat. 
  3. Lightly beat the eggs in a medium size bowl.  In a separate medium-sized bowl, stir together parmesan, breadcrumbs and salt. 
  4. Dip the zucchini strips in the egg, allowing any excess to drip off. Roll the egg-covered strips into the breadcrumb mixture, making sure they are completely coated. 
  5. When the oil is hot (about 350 degrees F), fry the zucchini strips in batches until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain.
  6. Sprinkle with remaining parmesan and serve. 
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