11 February 2014

Oven Baked Zucchini Fries

Every summer veggie gardens all over have a glut of zucchini. It is the almost indestructible vegetable. They can be frozen, dehydrated, pickled. They can be steamed, roasted or eat raw. Or they can be crumbed and baked into these delicious chips.

2 large or 6 small zucchini
2 eggs
1-½ cups fresh breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 tsp paprika
1 tsp mustard power
Salt and pepper
Olive oil

Preheat oven to 200 degrees Celsius. Grease a large baking sheet with olive oil and set aside. Cut your zucchini into wedges. Whisk the eggs in a dish and set aside. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done. You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside), but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Turn half way through baking.

Serve with your favourite dipping sauce (I love them with sweet chilli sauce).

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