Updated: Apr 28
2 zucchini, medium size
1 cup AP Flour
2 T Kosher Salt
1 T Ground Black Pepper
1 T Onion Powder
1 T Paprika
2 Whole Eggs
1 cup Panko Breadcrumbs
½ cup grated parmesan cheese
1 jar of Pasta Jay's Classic Marinara Sauce
Preheat oven to 425 F
Cut zucchini in half lengthwise, then cut the halves in half again, making quarters of the zucchini. Cut the quarters into 2 inch long pieces and set aside. If quarters seem too big and fat but them in half again lengthwise.
In a shallow baking dish whish together flour, salt, pepper, onion powder, paprika and set aside
In another shallow dish whisk together the 2 eggs and 2 T of water, set aside
In another shallow dish mix together the panko and the parmesan cheese, set aside
Lightly oil and baking sheet or use a cooking spray
With a paper towel pat dry the cut zucchini
Set up an assembly line in this order: plate of zucchini, dish of flour, dish of egg, dish of panko.
Take a zucchini piece in left hand roll it in the flour to coat, use left hand still pick up and shake off excess flour, and place it into the egg wash, use right hand to roll it and coat with egg then use same right hand to remove and place in the panko mixture, use left hand again to roll in panko and place back into the egg mixture again. Use right hand to roll with egg and place back into the panko mix. Roll with left hand and place on the oiled sheet tray.
Repeat above step until all the zucchini are on the sheet tray with about 1 inch space between each piece.
Place in the oven for 10 minutes. Remove tray and carefully flip the zucchini over to opposite side. Place tray back in the oven and cook for 10 more minutes.
While zucchini is finishing in the oven heat up a jar of Pasta Jay’s Classic marinara to serve along side the finished zucchini fries for dipping.