As healthy as I try to be, fries have always been a weakness of mine. I even admit to having a bag of frozen crinkle cut fries in the freezer every now and then. The combo of crunchiness, saltiness and really the vehicle for ketchup is what I crave. To keep the frozen fries habit under control, sweet potato and zucchini fries have become a regular week night side. Crunchy, a reasonable amount of salty AND each have actual nutrition benefits. Here’s my simple zucchini fries recipe….
What You Need:
- 1 zucchini
- 2 egg whites
- Few splashes of skim milk
- 1/3 cup white whole wheat flour
- 1/4 cup seasoned whole wheat breadcrumbs
Notes: 1) Depending on the size of the zucchini, one is enough for two servings or two generous servings that could possibly be stretched to three. 2) I use 4C seasoned whole wheat crumbs. The whole wheat is healthier and the seasoning makes a recipe like this easy.
What You Do:
1) To get ready, preheat the over to 425. Beat the two egg whites and few splashes of skim milk in a shallow bowl and set aside. Pour the 1/4 cup breadcrumbs in another shallow bowl and set aside as well.
2) Slice up the zucchini. I cut it right in half, slice the the halves length wise and then continue slicing from there.
3) Toss the slices and flour in a bowl until all slices are lightly coated with flour.
4) Dip each slice into the egg white and milk mixture, letting the excess drip off. Then, coat with bread crumbs. Place coated fries on a lined baking sheet in a single layer.
5) Bake at 425 for about 20 minutes. I like to place on a higher shelf so they get a little crispy.
Enjoy! These are great with my salmon burger recipe 🙂