Zucchini season is here, and everyone seems to be scrambling to come up with innovative (and tasty) uses for it. Good news: they make pretty fabulous fries, with the help of some beaten egg and crunchy panko (Japanese breadcrumbs) to give them a crunchy exterior. This summer I was invited to team up with the fabulous Naptime Chef to come up with recipes using Lawry’s seasoning salt, and this is what we came up with. It turned out to be the winning recipe, and totally worth sharing. High five, Kelsey!
Because zucchini are very benign in flavor, a hit of salt and spice makes a big difference, too – Lawry’s seasoning salt is a great fit. The result are crispy fries with a great exterior and soft interior. If you have kids (or teens) around, they’ll go fast. If you like, add some freshly grated Parmesan cheese to the panko mixture, too. (If you do, cut back on the salt – Parmesan is pretty salty itself.)
Baked Panko Zucchini Fries
1 cup panko (Japanese bread crumbs)
3 teaspoons Lawry’s seasoning salt (or to taste)
1 cup all purpose flour
2 eggs, beaten
2 medium zucchini, cut into french fry strips
1. Preheat oven to 350 F.
2. Stir together the panko with the Lawry’s salt and place the mixture on a shallow plate. Place the flour on a separate shallow plate. Pour the beaten eggs into a bowl.
3. Dip the zucchini sticks in the flour, followed by the egg mixture and, finally, the panko bread crumb mixture. The bread crumbs should completely coat the zucchini.
3. Place the coated zucchini on a baking sheet and bake for approximately 25 minutes, until golden brown and crispy.