Description
Crunchy and flavorful baked zucchini fries coated with a crispy panko and Cotija cheese crust, seasoned with paprika. Perfect as a healthy appetizer or snack, these fries are baked to golden perfection and served with optional dipping sauces like aioli, chipotle mayo, or ketchup.
Ingredients
Scale
Coating Mixture
- 1 cup Panko breadcrumbs
- 4 ounces finely crumbled Cotija cheese
- 1 teaspoon paprika
Main Ingredients
- 3 medium zucchinis, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Optional Sauces
- Aioli
- Chipotle mayo
- Ketchup
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) and place a wire rack inside a rimmed baking sheet to allow even heat circulation and crispiness.
- Prepare Coating Mix: In a large bowl, mix together the panko breadcrumbs, finely crumbled Cotija cheese, and paprika. Spread the all-purpose flour in a shallow bowl for dredging.
- Coat Zucchini: Take each zucchini quarter and first dredge it in the flour, shaking off excess, then dip it into the beaten eggs. Finally, coat it thoroughly with the panko and cheese mixture. Place each coated piece on the wire rack on the baking sheet.
- Bake: Bake the coated zucchini fries in the preheated oven for 20 minutes or until the coating turns golden brown and crispy.
- Serve: Remove from the oven and serve immediately with desired dipping sauces such as aioli, chipotle mayo, or ketchup for extra flavor.
Notes
- Using a wire rack on the baking sheet helps to crisp the fries evenly by allowing air to circulate underneath.
- You can substitute Cotija cheese with Parmesan if Cotija is unavailable, though it will alter the flavor slightly.
- For gluten-free options, use gluten-free breadcrumbs and flour.
- Make sure to pat the zucchini dry before coating to ensure the coating adheres well.
- Serve immediately for best texture; reheating may cause sogginess.
