Shoestring Zucchini Fries Recipes

ZUCCHINI SHOESTRING AND RIBBON FRIES

Steps:

• Cut the zucchini into fries and or ribbons.
• Heat the oil in large pot so that its at least 1/4 full and bring it to 190 C.
• Gently dredge the zucchini in the milk and then toss them around the seasoned flour until well coated.
• Drop them in the hot oil in batches and fry for around 3 minutes and until they turn a golden brown.
• Lift out with a slotted spoon or mesh strainer and drain on kitchen paper and serve.

HOMEMADE FRIED ZUCCHINI

Steps:

• Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won't fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
• Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
• Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
• Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
• Serve the hot zucchini fries with lemon wedges for squeezing.

SHOE STRING FRIES

Steps:

• Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels.
• While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels-you want the potatoes bone dry so that they don't spatter in the hot oil.
• Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve.
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SHOESTRING ZUCCHINI FRIES

Steps:

• Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips. Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
• Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes. Discard garlic.
• While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain. Serve immediately.

ZUCCHINI FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut zucchini into fries and set aside.
• In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
• Whisk eggs in a shallow bowl or dish.
• Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
• Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

QUICK AND EASY PARMESAN ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
• Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
• Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

OVEN-BAKED SHOESTRING FRIES

Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

AIR-FRYER ZUCCHINI FRIES

Steps:

• Preheat air fryer to 400°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices., In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. , In batches, place zucchini on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 15-20 minutes, stirring every 5 minutes, .