Learning about food, photography, and writing. Sharing what I find.


Friday, March 25, 2011

No-Fry Zucchini Fries

Here in England, fries (aka chips) are sold under the category 'Frozen Vegetables' in the grocery store. I know this because I buy my groceries online for delivery to our flat (free delivery is great) and, in that case, one shops by clickable category instead of walkable aisle. This is all to say, as much as I love me some deep fried potatoes, their nutritional value isn't up to snuff.

So, I asked myself, "Self? What is it you like about french-fried potatoes?" The answer was simple:


When I looked a bit deeper, I also realized that I like the crunchy texture they add alongside my burger. I like dipping them in sauces. I just like.

Tonight's goal, then, was to get a zucchini:

to accomplish the task of a tater. A real veg for a fake one. If we're aiming for nutrition, I also had to give up the grease. No potato, no grease, but I can keep the rest. The result was very pleasing.

Homemade No-Fry Zucchini Fries take more time to assemble than tossing some frozen Ore-Idas onto a baking sheet, but they do not disappoint.

To get started you'll need:

3 medium zucchini (courgettes in the UK)
1 cup plain bread crumbs (I made my own for the first time! Really easy and embarrassing to admit)
3/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. smoked paprika
1/2 cup flour
2 eggs (you may get away with one, so you can start with that)

Assembly is pretty basic.

Preheat the oven to 350ยบ.

Slice the Zucchini into 2in x 3/4in strips.

Measure the Bread Crumbs, Salt, Pepper, and Paprika into a small bowl and stir to mix. Measure the Flour into a second bowl. In yet a third bowl, beat the Eggs. This is your breading station.

Sorry the bowls are in the wrong order in the photo, but you'll start by lightly coating each raw zucchini slice in flour. With one hand, submerge the floured slice in the egg. Shake off excess egg and drop into bread crumbs. Using the hand that does NOT have egg on it, cover the zucchini with crumbs and pat gently to adhere the crumbs to the egg.

Place the breaded slices onto a non-stick cookie sheet. Repeat with all the slices, adding to the ingredients as needed, lining them on the sheet, making sure they don't touch.

Bake for about 20 minutes, when the exterior should be nice and crunchy and the crumbs are golden.

Eat and feel very proud of your healthy alternative to fries!

. . . OR, throw it all out the window and serve with a lemon, chive, dijon, mayo dipper and a greasy cheeseburger on a toasted, fluffy white roll with a thin slice of red onion. :)


  1. I could eat me some of these! I would do a cilantro/lime/tamari/cayenne dip. ...and I see your role as an actress affected your spelling of 'roll.'

  2. I don't have a budget for an Editorial Staff . . . will you and Mom take payment in food?

  3. OK, that was supposed to be a heart...