Wednesday, March 14, 2012

Veggie Fries - O Mag's Parmesan Zucchini Fries

Well, after yesterday's carrot fries, I definitely had to try the Parmesan Zucchini Fries in the same article of the latest O, The Oprah Magazine. Because: Parmesan, salt and dill, what's not to like? The results were incredible. (I can't find the recipes online, but I will update this post with links if I do.)

This one was a little more involved, but totally worth it.

Preheat the oven to 425˚. Cut 1 1/2 lbs zucchini into thick fries.

Now you're going to make up three dredging bowls of various mixtures. A pie pan works great, or a proper breading tray set, or, cereal bowls. From left to right:

Bowl one: 1/2 cup AP flour, 1 tsp salt, 1/2 tsp pepper
I used the rice flour I just got for the other recipe. Like I'm going to go through a whole box of rice flour this year? Hey and it's gluten free. Oh wait. But then you add breadcrumbs. Nevermind.

Bowl two: 3 large eggs, 1/2 tsp salt, 1/4 tsp pepper, all whisked together.
Techman thought these were too salty overall, so you could leave out the salt here.

Bowl three: 1 1/2 cups Panko or plain breadcrumbs, 1/2 cup grated parmesan, 1 Tbsp chopped dill, 1/2 tsp salt.
I used freshly shredded parmesan here, and I'll be honest: It didn't go very far. I probably doubled it and a few fries at the end were a bit cold and naked. Ever since reading about cellulose in pre-shredded cheese at the grocery store, I've tried to shred my own. Despite the fact that I loathe the grater.

Also, I do not use Trader Joe's panko, because it has a weird consistency, sort of like....gravel. So I used regular breadcrumbs here.

So, you're going to dredge the zuke sticks in the bowls in order, 1,2,3. Try to drain the egg off in bowl two, or bowl three gets unruly pretty quickly.

Place the sticks on a baking sheet with new parchment (trimmed to size, to avoid a dinner date with your friendly, neighborhood fire brigade), keeping them from touching each other. Bake 15 minutes, rotate the trays, then bake 7-12 mins more.

These were DELICIOUS. And go to town eating them, because as soon as they cool they get sort of soft and mushy. They are slightly revived with re-baking, but this is definitely not a make ahead snack.

By the way, Starboy had utterly no interest in these whatsoever. I think he was afraid of the crunchy consistency. Ah well, more for me!

Parmesan Zucchini Fries
April 2012 • O, The Oprah Magazine
pg. 169

1 1/2 lbs zucchini, trimmed and sliced into thick fries

Pie plate one, stir together:
1/2 cup AP flour (or rice flour)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Pie plate two, whisk together:
3 large eggs
1/2 tsp kosher salt (optional)
1/4 tsp freshly ground black pepper

Pie plate three, stir together:
1 1/2 cups panko or plain bread crumbs
1/2 cup grated or freshly shredded Paremesan cheese
1 Tbsp chopped dill (optional)

1. Preheat oven to 425˚. Line 2 rimmed baking sheets with parchment, taking care to trim the excess draping over the side so it does not burn.

2. Set up your three pie plates as described above.

3. Working in batches, first dip zucchini sticks in flour, shaking off excess. Transfer to egg mixture and and toss until coated. Let excess egg run off , then coat zucchini in panko mixture.

4. Arrange sticks, without crowding, in a single layer on your prepared baking sheet. Bake 15 mins then rotate the pans. Continue to bak until panko coating is golden and crisp, 7-12 mins more.

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