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

Ingredients

• 1/4 cup whole wheat flour

• 2 eggs

• 2 cups Panko breadcrumbs

• Salt

• Pepper

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper

• 1 lb zucchini, cut into 4-5-inch sticks

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).

2. Place flour in a large zipper bag.

3. Whisk eggs with 2 Tbsp water and place in a shallow dish.

4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.

5. 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.

6. Place breaded zucchini on the baking sheet.

7. Bake 18-20 minutes, until golden brown.

8. Serve with your favorite dipping sauce (we like ranch… and barbecue sauce).

9. 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.

Notes