Many moons ago I confessed that I love zucchini so much I eat it in the dead of winter even though it’s been trucked in from who knows where and is ridiculously overpriced!
So I find myself giving you a recipe for zucchini fries that is obviously out of season. Some of you are exactly like me and have zucchini in your refrigerator right this very moment. Or maybe you’re lucky enough to live somewhere warm where fresh, local zucchini is available all year long. This one’s for you.
I feel inclined to warn you that zucchini fries are entirely addicting. They take some time and planning to make and will disappear faster than you can imagine.
The zucchini first must be salted and drained in a colander a few hours ahead of time otherwise they will be soggy and inedible. They are then dipped in egg and covered with a bread crumb mix made of panko, parmesan, flour and Italian seasonings. The oven is where the magic happens.
The crumbs form a crispy outer coating that gives way to soft and creamy middles. The caramelized onion dipping sauce (onions + sour cream + mustard + vinegar + honey) elevates them to delicious new heights and adds to their addictive qualities.
For your to-do list. Hunt down a few zucchini. Bake these. Dip to your little heart’s content.