I still remember the first time I ate Zucchini Fries! I was attending graduate school in Boston back in the 1990’s, and my friends and I often ate at a restaurant called Division 16 which was located right around the corner from our school in Boston’s Back Bay neighborhood.
It was a popular student hangout known for their burgers and buffalo wings – but I absolutely loved their zucchini fries! Those zucchini fries were light and crispy on the outside and soft and tender on the inside – and I couldn’t get enough of them!
So back then – long before online food blogs were popular – I clipped a baked zucchini fries recipe out of the local newspaper with the idea of recreating those delicious fries at home! I recently found that recipe clipping again – and with a garden brimming with fresh zucchini – I convinced my husband Jack to take a walk down memory lane with me by making zucchini fries to share here on A Family Feast!
These baked zucchini fries have a wonderful crumb coating made from a mix of Ritz crackers and panko bread crumbs – plus some Romano cheese adds fantastic flavor. We bake them until the zucchini is tender on the inside and the outside is light and crispy – just like I remembered from all those years ago!
You can serve these Baked Zucchini Fries with our Roasted Red Pepper Dipping Sauce (see that recipe here) – or any other favorite sauce. Enjoy!
- 1½ pounds fresh zucchini
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 whole eggs
- 1 tablespoon milk
- 1 sleeve Ritz crackers (3½ ounces in weight)
- ½ cup panko bread crumbs
- ½ cup grated Romano cheese
- 4 tablespoons extra virgin olive oil, divided
- Non-stick cooking spray
- Preheat oven to 450 degrees F.
- Trim the ends and cut the zucchini in half. With a spoon, remove any large seeds. (Smaller seeds can stay if the zucchini are small.)
- Cut zucchini into thick French-fry sized pieces leaving skins on.
- Lay out three medium to large bowls.
- In the first place flour, salt and pepper.
- In the second place the eggs and milk.
- In the bowl of a food processor, pulverize Ritz, panko and Romano to a fine crumb and place in the third bowl.
- Coat a sheet pan with sides with half the oil. Set aside.
- Place all of the zucchini fries in the bowl with the flour and toss the bowl and squash to coat all sides. Remove to a plate and discard any leftover flour.
- Taking a few at a time, dip in egg, shake off excess and coat in cracker crumbs mixture then lay out on the prepared pan.
- Once the pan is full, drizzle the remaining oil over the fries then spray the whole pan and squash with the pan spray.
- Bake for 10-12 minutes or until crisp and golden.
- Serve with our roasted red pepper dipping sauce (recipe coming tomorrow)
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