Thursday, July 5, 2012

Parmesan Zucchini Fries


**found in April 2012 Oprah Magazine

Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring! 


Does this pic not make you drool?!  Can you believe these are gluten-free?? 


Sizzling veggie fries can be yours at home, baked in the oven-no deep fryer required.  

Parmesan Zucchini Fries

1 1/2 pounds zucchini, trimmed
1/2 cup all-purpose flour-convert this to GF All-Purpose Flour, try Bob's Red Mill
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups GF plain bread crumbs-original recipe calls for gluten crumbs, but you can easily access GF bread crumbs, try Glutino Bread Crumbs
1/2 cup grated Parmesan cheese
1 tbsp. chopped dill (optional)

1.  Preheat oven to 425 degrees.  Arrange an oven rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment paper.  Cut zucchini into thick French-fry size sticks, about 3 inches long.

2.  Arrange 3 shallow, wide bowls or pie plates in a row.  In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper.  In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/2 tsp. pepper.  In the third bowl, combine bread crumbs, Parmesan, dill and 1/2 tsp. salt.

3.  Work in batches, first dip zucchini in flour, asking off excess.  Transfer to egg mixture and toss until coated.  Let excess egg run off, then coat zucchini in bread crumb mixture.

4.  Arrange zucchini, without crowding, in a single layer on the prepared pans.  Bake 15 minutes and then rotate the pans.  Continue to bake until bread crumb coating is golden and crisp, 7-12 minutes or more.

Enjoy! xoxo Julie

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