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Baked Zucchini Fries with Original Dust
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Baked Zucchini Fries with Original Dust

Serves
4
Prep
20 mins
Cook
20–25 mins
Baked zucchini fries get a light panko and Parmesan coating with Original Dust. Cut evenly, leave space on the pan and serve while the crumbs are crisp.

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 2 medium zucchini, about 1 pound (450 g) total
  • 1/4 cup (30 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60 g) panko breadcrumbs
  • 1/4 cup (25 g) finely grated Parmesan
  • 1 level teaspoon (5 ml) Original Desert Dust
  • 1 tablespoon (15 ml) olive oil, plus a little for the pan

Directions

  1. Cut and dry. Heat oven to 425°F (220°C). Lightly oil a large rimmed metal baking sheet. Trim zucchini and cut into sticks about 3 inches long and 1/2 inch thick. Pat the cut surfaces dry with a clean towel.
  2. Set up the coating. Put flour in one shallow bowl and beaten eggs in another. In a third bowl, mix panko, Parmesan and Original Dust. Drizzle the tablespoon of oil into the crumb mixture and rub through with your fingertips.
  3. Coat the sticks. Toss a few zucchini sticks in flour and shake off excess. Dip in egg, let excess drip, then press into the crumbs. Place on the pan with a little space around each stick; use a second pan if crowded.
  4. Bake and turn. Bake for 12 minutes, then carefully turn with a spatula. Bake another 8–13 minutes until the coating is golden, the zucchini is tender and the egg coating is fully set. Watch the crumb edges closely toward the end.
  5. Serve promptly. Transfer to a plate while hot. The zucchini keeps releasing moisture as it stands, so these are best shortly after baking. Discard remaining flour, egg and crumb mixtures used for coating.

Yield: 4 side servings.

The Original Desert Dust all-purpose seasoning bottle.

The Dust In This Recipe

The Original Desert Dust

$12.99

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
  • The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
  • Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
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RECIPE TIPS & FAQS

WILL THEY BE AS CRISP AS DEEP-FRIED FRIES?

Expect a crisp crumb exterior over tender zucchini, not the dry crunch of a deep-fried potato. Moisture from the vegetable softens the coating as it sits.

SHOULD I SALT THE ZUCCHINI FIRST?

This version uses dry, freshly cut sticks without a salting step. Adding salt and leaving them to stand changes their moisture and seasoning level; do not add that step without adjusting the method.

WHY DOES THE BREADING FALL OFF?

Wet zucchini and a thick layer of flour can make the coating slip. Pat the sticks dry, shake off excess flour and press the crumbs on gently before baking.

CAN I USE LARGE GARDEN ZUCCHINI?

Very large zucchini often have watery, seedy centers. Cut away the soft seed core and use only firm flesh, keeping the sticks the same thickness as specified.

ARE THESE GLUTEN-FREE?

No. The flour and ordinary panko contain wheat. Gluten-free replacements will change the coating texture, and all packaged ingredient labels need checking.

CAN I PREPARE THEM AHEAD?

You can cut and dry the zucchini and prepare the separate coating bowls ahead. Keep the egg refrigerated. Bread just before baking so the crumbs have less time to absorb moisture.

HOW DO I REHEAT LEFTOVER ZUCCHINI FRIES?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Reheat in a single layer on a hot baking tray; the coating will be softer than when freshly made.

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