Zucchini Fries

By Lori Taylor

Feb 07, 2012, Updated Jun 08, 2021

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Who doesn’t love a fry?  Next time you are craving a french fry, try these zucchini fries.  They are a favorite in my house & while the boys typically turn their noses up at Zucchini Squash, they welcome the veggie when I prepare it like this!

And while staying true to my extraordinary self — these make a divine appetizer when paired with a dipping sauce.  Chef Concetta’s Gorgonzola Dip, Sriracha Mayo, Chipotle Ranch, Hoisin, Parmesean Asiago…. the options for the dipping sauce are endless.  And it’s little touches like a great dipping sauce that will separate you from all the other home cooks you know.  Anyone can get online & regurgitate a recipe that has 5000+ reviews.  Don’t be that cook.  Sure, read those recipes – I read them myself.  But only because I want to be inspired.  When I read a recipe, I think “how can I make this better?  what is missing?”  I challenge you to do the same.  Even with my recipes.

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Zucchini Fries

Ingredients 

  • 2 zucchini cut into fry wedges
  • 1 egg
  • 1/3 cup milk
  • 1 cup cornmeal
  • 2 tbsp garlic salt
  • 1 tbsp Italian seasoning
  • pepper to taste

Instructions 

  • Cut the zucchini into fries.
  • Beat together milk & egg. Dip fries & coat well with egg mixture.
  • Mix dry ingredients. Dip fries & coat well with corn meal mixture.
  • Align fries on a foil wrapped & sprayed cookie sheet or pan.
  • Zucchini Fries will be golden brown when finished. Sprinkle with parmesan cheese & serve warm.

Notes

If you do not have corn meal, you can use crushed corn flakes, bread crumbs, crushed saltines, or panko bread crumbs.  We like the corn meal because it is gluten free & offers a natural crunchy texture.  But like I said – read recipes to be inspired.  Feel free to change this up to make it your own!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes, Snacks
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
Like this? Leave a comment below!

xoxo Produce Mom

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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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7 Comments

  1. I am falling in love with your blog. Jsut wanted to comment that when I am out of bread crumbs/corn meal I will sub in crushed Cheeze-Its. I always have those on hand! They work great for a crunchy topping on mac n cheese also.

    Reply

  2. Great idea Lori! I am always adjusting recipes too! I would add some mint and dill to the cornmeal, a squeeze of lemon at the end and serve it with tzaziki 😉 I love that flavor combo with zucchini! I think I might pick some up this week! Thanks for the inspiration!

    Reply

    1. I love that idea, too! I will try your recommended adjustment next time I do zuch fries! THANKS, SL! xoxo

      Reply

  4. Produce Mom~ I love how you include pictures in your step-by-step recipe “walk through.” Your recipes are quick, easy and sound great! I’ll be making these this week, or better yet, I’ll be over for dinner! YUM! 🙂

    Reply