Everything Bagel Zucchini Fries Recipes

"EVERYTHING BAGEL" FRENCH FRIES

Steps:

• In a heavy bottomed pot, heat the oil to 325 degrees F.
• Meanwhile, peel the potatoes and cut them into 1/2-inch-by-1/2-inch sticks. Rinse the starch off the fries by running them under cold water. Pour the fries onto a paper towel-lined baking sheet and pat dry.
• Drop the fries into the oil in small batches. (You want 1 to 2 inches of oil above the potatoes, so don't overcrowd.) Parcook the potatoes until they're light golden brown and almost cooked through, 5 to 7 minutes. Remove to a baking sheet lined with paper towels or a baking sheet with a roasting rack on top for draining. Repeat until all the potatoes are cooked.
• Rinse the blanched fries under cold water one more time, pouring them back onto a paper towel-lined baking sheet to dry. (If making the fries ahead of time, you can freeze the fries in a single layer on a parchment-lined baking sheet for 1 hour. The frozen fries can also be stored in a resealable plastic bag in the freezer up to 1 month.)
• Increase the temperature of the oil to 360 degrees F. When the oil is up to temp, carefully drop in 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown. Remove the fries from the oil to a medium bowl, seasoning well with salt and everything bagel spice immediately after they come out of the oil. Repeat with the remaining potatoes and serve immediately.

EVERYTHING-BAGEL ZUCCHINI FRIES

Steps:

• Spread cornstarch in a shallow dish. Place egg whites in a second shallow dish.
• Combine sesame seeds, dried garlic, onion flakes and poppy seeds in a third shallow dish. Spoon 3 tablespoons of the mixture into a small bowl; stir in salt and reserve. Stir panko into the remaining sesame seed mixture in the dish.
• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the zoodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the zoodles in a single layer, spaced evenly, on the prepared baking sheets. Coat with cooking spray.
• Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with the reserved sesame seed mixture.
• Meanwhile, whisk cream cheese, water, sour cream, chives and vinegar in a small bowl; serve with the zucchini fries.