This is great, I am glad these continue to fill up my inbox. Don’t be shy send as many as you would like. I would like this blog to be a forum for all of my C.S.A members. So I would encourage anyone who is thinking about becoming a member please join our blog. If you join the blog you can post & ask me questions. I would gladly offer any advice on veggie farming that I could give. Not an expert by any means but could possible be helpful. Also could be a great place for asking questions about our farm. I am open to any questions. If it is posted on the blog everyone can see it so everyone benefits. Thz Chris
Crispy Baked Zucchini Fries
- 1/4 cup whole wheat flour
- 2 eggs
- 2 cups Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 lb zucchini, cut into 4-5-inch sticks
- Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
- Place flour in a large zipper bag.
- Whisk eggs with 2 Tbsp water and place in a shallow dish.
- Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
- Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
- Place breaded zucchini on the baking sheet.
- Bake 18-20 minutes, until golden brown.
- Serve with your favorite dipping sauce (we like ranch… and barbecue sauce).
- They’re best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.