Ingredients:

  • 2 medium zucchinis (approx. 450g / 1 lb), ends trimmed and cut into 1/2-inch thick sticks
  • 1 teaspoon (5 ml) salt
  • 1/2 cup (60g) all-purpose flour, seasoned with 1/4 teaspoon (1.25 ml) salt and 1/4 teaspoon (1.25 ml) black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (85g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) dried Italian herbs
  • Vegetable oil for frying

Instructions:

  1. Toss zucchini sticks with salt in a colander and let sit for 15 minutes. Pat dry with paper towels.
  2. Prepare three shallow bowls. One with seasoned flour, the second with beaten eggs, and the third with panko breadcrumbs, Parmesan cheese (if using), garlic powder, and Italian herbs.
  3. Dredge each zucchini stick in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Working in batches, fry the zucchini sticks for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the zucchini fries with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately.