Description
Crispy and flavorful baked zucchini fries coated in a savory panko and Cotija cheese mixture, perfect as a healthy snack or side dish. These fries are baked to golden perfection and served with optional dipping sauces like aioli, chipotle mayo, or ketchup for added zest.
Ingredients
Scale
Coating Mixture
- 1 cup Panko breadcrumbs
- 4 ounces finely crumbled Cotija cheese
- 1 teaspoon paprika
Zucchini Fries
- 3 zucchini, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 eggs, beaten
Optional for Serving
- Aioli
- Chipotle mayo
- Ketchup
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F (218 C) and place a wire rack inside a rimmed baking sheet to allow air circulation and even baking of the zucchini fries.
- Prepare Coating Mixture: In a large bowl, combine the panko breadcrumbs, finely crumbled Cotija cheese, and paprika, mixing them thoroughly to create a flavorful breading mixture. Spread the flour in a shallow bowl for dredging.
- Coat Zucchini: Working one piece at a time, dredge each zucchini quarter in the flour to create a dry surface, then dip into the beaten eggs for adhesion, and finally press into the panko mixture, ensuring an even and thorough coating. Place each coated zucchini fry carefully on the wire rack on the baking sheet.
- Bake Fries: Bake the coated zucchini fries in the preheated oven for 20 minutes or until the panko coating turns golden brown and crispy, indicating they are cooked through and ready to eat.
- Serve: Remove the fries from the oven and serve immediately with optional dipping sauces such as aioli, chipotle mayo, or ketchup to enhance their flavor and enjoy.
Notes
- For extra crispiness, make sure the zucchini quarters are patted dry before dredging.
- You can substitute Cotija with Parmesan cheese if Cotija is not available.
- To keep fries extra crispy after baking, avoid stacking them and use the wire rack to allow air circulation.
- These fries are best enjoyed fresh but can be reheated in the oven to regain crispiness.
