Crunchy Baked Zucchini Fries
Enjoy the irresistible taste of crispy fries while sticking to a PCOD/PCOS-friendly diet. These baked zucchini fries are coated in a flavorful blend of spices and panko breadcrumbs, resulting in a guilt-free snack or side dish that everyone will love!
ingredients
- 2 medium zucchinis, cut into fries
- 1/2 cup whole wheat flour
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray
steps
- 1.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2.
In a shallow dish, combine the whole wheat flour, paprika, garlic powder, onion powder, salt, and pepper.
- 3.
Dip each zucchini fry into the flour mixture, shaking off any excess.
- 4.
Next, dip the coated fry into the beaten eggs, ensuring it is evenly coated.
- 5.
In another dish, mix the panko breadcrumbs with a pinch of salt and pepper.
- 6.
Coat each egg-dipped fry with the breadcrumb mixture, pressing gently to adhere.
- 7.
Place the coated zucchini fries on the prepared baking sheet, leaving a small gap between each fry.
- 8.
Lightly spray the fries with cooking spray to help them crisp up.
- 9.
Bake for 15-20 minutes, or until the fries are golden brown and crispy.
- 10.
Serve immediately and enjoy!
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