I am so happy to have an abundance of summer zucchini! However, I know from past experience it can get a tad overwhelming figuring out ways to use it all. If you followed my blog from the very beginning, you’ll know that I posted a recipe for oven-baked zucchini fries. While these are SUPER delicious, there is an element that frying can add to any dish that is a little something special! Granted, I do not fry food regularly. However, growing up my Mom used to make fried breaded zucchini rounds in the summer and we would dip them in vegetable cream cheese. So delicious! And I decided to make my own version using organic zucchini, fresh garlic, parsley and spring onion from Taproot Farm! Who doesn’t love a delicious bowl of fries?! This recipe is taken up a notch with the addition of pecorino cheese (I swear I’ve paid $2 for a tablespoon before in restaurants haha – it’s so yummy!) and white truffle oil. You can have all the fancy things right at home (and for much cheaper!). Hope you all enjoy these fun and fancy zucchini fries as much as my family has (my brother said it’s his favorite thing I’ve made – if that entices anyone further!) – happy fry making!
Fried Breaded Zucchini Strips, Topped with Shredded Pecorino Romano Locatelli Cheese, White Truffle Oil, Fresh Parsley and Black Pepper
Makes 1 Bowl (Great for sharing! We split it between 4 people.)
Recipe by © Alysha Melnyk 2018
Large Ziploc Bag
Liquid Measuring Cup
Sheet Pan (Lined with Parchment and Topped with Paper Towel)
Slotted Metal Spoon
1/2 to 1 Cup Grated Cheese of Choice (I used pecorino!)
1 Medium Zucchini, Cut into Thin Strips (*This came out to around 2 and 1/2 Cups)
1 Tablespoon Olive Oil
1/2 Cup All-Purpose Flour
2 Large Eggs
1/4 Cup Whole Milk
1 Cup Panko
1/2 Cup Fresh Parmesan Granules
2 Cloves Fresh Garlic, Minced
2 Bulbs Spring Onion, Minced
Additional Toppings: Black Pepper, Fresh Parsley and White Truffle Oil
1. First, grate topping cheese of choice. Set aside.
2. Next, cut zucchini into fry strips.
3. After that, add zucchini strips to Ziploc bag with olive oil. Seal and shake until fries are coated.
4. Next, add all-purpose flour to bag and shake until fries are coated. Set aside.
5. Add panko, fresh parmesan, fresh garlic and spring onion to mixing bowl. Mix to combine and pour into shallow bowl/plate. Set aside.
6. After that (using same bowl), add eggs with whole milk and whisk to combine.
7. Next, line sheet pan with parchment paper and paper towel (*this will be for the fries to drain on). Sit close to fry pan.
8. Place fry pan on stovetop and add in layer of vegetable oil on base. Cover with splatter screen and heat oil on low/medium heat.
9. While oil is heating, dip floured zucchini fries in egg/milk mixture (allowing excess egg/milk to run off) then sprinkle breadcrumb mixture on with your hands until covered and set on a separate plate. Repeat until all fries are coated. (*I know this can be time-consuming and messy, but throwing all of the fries in the egg at once can mess up the coating and rolling the fries directly in the panko mixture can cause it to clump). Trust me, you will be pleased with the results!
10. Once all fries are coated and oil is heated, add in batches of zucchini fries into the heated oil. Keep an eye on this! They may brown quickly -use a fork to carefully flip and a slotted spoon to remove and place on paper towel to drain. Repeat until all fries are crisped.
11. Add more oil if needed while frying.
12. Additionally, you might have pieces of garlic/onion left on the mixture plate that didn’t stick to the fries. Feel free to fry those pieces at the very end and toss it on top!
13. To assemble, place fries in bowl and top with grated pecorino cheese, a drizzle of white truffle oil, torn parsley leaves and black pepper.
14. Enjoy! 🙂