Back to Zucchini Fries All Reviews for Zucchini Fries - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 35 mins Servings: 4 zucchini-fries-0611med107092.jpg
Ingredients Ingredient Checklist Nonstick cooking spray 1 1/2 cups panko (Japanese breadcrumbs) 3/4 cup shredded Parmesan (2 1/4 ounces) 1 1/2 teaspoons Italian seasoning 1/4 to 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 2 large egg whites 2 large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 35 mins Servings: 4 zucchini-fries-0611med107092.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 4
4
zucchini-fries-0611med107092.jpg
zucchini-fries-0611med107092.jpg
Ingredients
Ingredients
- Nonstick cooking spray 1 1/2 cups panko (Japanese breadcrumbs) 3/4 cup shredded Parmesan (2 1/4 ounces) 1 1/2 teaspoons Italian seasoning 1/4 to 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 2 large egg whites 2 large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges
Directions
Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat 2 rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a medium bowl, lightly beat egg whites.
Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper; serve immediately.
Reviews (6)
Add Rating & Review 248 Ratings 5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
Reviews (6)
Add Rating & Review 248 Ratings 5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
Add Rating & Review
248 Ratings 5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
248 Ratings 5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
248 Ratings 5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
5 star values: 28 4 star values: 32 3 star values: 104 2 star values: 69 1 star values: 15
Martha Stewart Member Rating: 5 stars 07/05/2014 Made this for the first time today. Turned out great! I read the reviews and saw that people had a hard time with the breading sticking. Watch the video. Do it exactly like she does and it will work! Martha Stewart Member Rating: 1 stars 06/13/2014 I also had a hard time getting the panko and parmesan to stick. So I read the reviews, and saw that lots of others experienced the same issue, and using flour before the egg white was the solution. Unfortunately, the panko was completely soggy at that point. Fail. Martha Stewart Member Rating: Unrated 06/10/2014 Very disappointed with the recipe - a waste of parmesan cheese and panko crumbs! Watched the video and nothing was said about the coating not sticking, which was my experience. Next time I will use some flour - hopefully the results will be better. Martha Stewart Member Rating: Unrated 06/08/2014 Yes, I like to dip them in flour first, also. Martha Stewart Member Rating: Unrated 03/14/2013 I love these! It feeds my fried zucchini cravings with a lot less guilt. I do dredge them in flour first, then the egg. I find they get crispier that way. Great dipped in a little ranch. Thanks EDF! Martha Stewart Member Rating: Unrated 06/23/2011 Even though the zucchini wedges were dipped in egg whites, I had a problem getting the panko crumbs to stick....they kept sliding off. Would like to hear from others who tried this recipe. The wedges were tasty but would have been crispier if more of the crumbs had adhered.Martha Stewart Member
Rating: 5 stars 07/05/2014
Made this for the first time today. Turned out great! I read the reviews and saw that people had a hard time with the breading sticking. Watch the video. Do it exactly like she does and it will work!
Rating: 5 stars
Rating: 1 stars 06/13/2014
I also had a hard time getting the panko and parmesan to stick. So I read the reviews, and saw that lots of others experienced the same issue, and using flour before the egg white was the solution. Unfortunately, the panko was completely soggy at that point. Fail.
Rating: 1 stars
Rating: Unrated 06/10/2014
Very disappointed with the recipe - a waste of parmesan cheese and panko crumbs! Watched the video and nothing was said about the coating not sticking, which was my experience. Next time I will use some flour - hopefully the results will be better.
Rating: Unrated
Rating: Unrated 06/08/2014
Yes, I like to dip them in flour first, also.
Rating: Unrated 03/14/2013
I love these! It feeds my fried zucchini cravings with a lot less guilt. I do dredge them in flour first, then the egg. I find they get crispier that way. Great dipped in a little ranch. Thanks EDF!
Rating: Unrated 06/23/2011
Even though the zucchini wedges were dipped in egg whites, I had a problem getting the panko crumbs to stick….they kept sliding off. Would like to hear from others who tried this recipe. The wedges were tasty but would have been crispier if more of the crumbs had adhered.
All Reviews for Zucchini Fries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Fries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
