Pecan
Crusted Zucchini Fries
Ingredients -- Ovo-Lacto Vegetarian
Note, I often have trouble
with zucchini recipes like this, they often seem to turn out
too moist and not crispy. But I'll keep trying.
- 1 lb. Zucchini, cut into 4 to 5 inch
sticks. Jicama might also work, providing extra crunch.
- 1 egg
- 1 additional egg white
- 1/2 cup Pecan meal / flour (if you can't find
any, grind pecans in a blender or food processor until a fine
powder forms)
- 1/4 cup fresh grated Parmesan cheese
- 2 Tbsp dried Italian Seasoning (or make your
own with oregano, basil, pepper, etc.)
- 1 tsp. salt
Preheat oven to 425. Line a baking sheet with aluminum foil
and set aside.
Combine pecan meal, Parmesan, Italian seasoning, and salt on a
wide plate. Set aside.
Whisk together the egg and egg white in a shallow bowl. Set
aside.
Working in small batches, dip the zucchini into the egg, shake
them to remove excess egg, and roll in 2-3 Tbsp of the pecan
flour mixture, adding more pecan flour as needed (you want to
make sure not to work with all the pecan flour at once because
it will soak up the moisture from the egg and won't stick to
the zucchini).
Place the coated zucchini strips on the prepared baking sheet
and repeat until all zucchini strips have been coated.
Bake for 10-12 minutes in the oven. Then remove from the
oven, and flip each zucchini strip using a pair of tongs.
Bake for another 10-12 minutes until the zucchini is crispy
and golden brown. Serve immediately..