One of my food favorites in the history of all time ever is Zucchini. And when you take zucchini and put some crispy on it…mmmm…even better! I could eat this for daaaaays….all by itself with nothing else….except maybe some ranch dressing for dipping.
So, this is the deal. This recipe has evolved over time and I’m no professional chef by any means but I’ve tweaked and tweaked this recipe to perfection for baked crispiness, which is way healthier than fried. This is a great breading base to coat anything that you want to bake and turn out crispy. I use versions of this recipe to make fish and chips too with fresh Alaska Halibut. Sometimes I play around with adding garlic powder, cajun seasoning … (or whatever sounds good at the time) to the bread crumb mixture depending on my mood. You can sprinkle some parmesan on them too and that’s always good!
Ok. So first…
Start by washing the zucchini. Then slice it up. 1 zucchini will give you 8 sticks.
Next make the egg wash by whisking together the eggs and water. Then combine all bread crumbs, salt and pepper in a shallow dish (I use a pie pan). Put the flour in a ziplock bag to complete your assembly line!
Put the sliced zucchini in the ziplock bag with flour and toss to coat.
Now take the floured zucchini and immerse into the egg wash and coat (couldn’t get a picture of that!) and transfer to the bread crumbs.
Use a spoon (or tongs) to spoon bread crumb mixture over the egg coated sticks.
Line them up on a cookie sheet and bake at 400 degrees.
Every oven is different just as every taste is different but I usually do the fork test about 10 minutes in to avoid over cooking them. I like them firmer and pull them out when my fork has a little resistance but I don’t need to stab it….make sense?! It’s so hard to come up with the perfect descriptive words! lol Just, bake them according to how firm/soft you’d like them…ok?! 😉
Add a little ranch dressing for dipping and wha-la – snack perfection!
Thanks for reading!
Let me know if you try these and what you think!
