Easy Curly Zucchini Fries

with Sriracha Ranch Dipping Sauce

Delightful little curly fries made with zucchini from the garden!

Mom and dad brought me 2 big beautiful zucchini from their garden the last time they came to visit. I used up part of one of the big ones in lovely  quick breakfast scrambles, but it quickly became apparent that breakfast scrambles weren’t going to make a dent in this big beauty. I made a zucchini cake as well … and took it to work. And everyone loved it.

But still I had zucchini. What else should I do with it? … Zucchini fries came to mind, but with my crazy schedule lately, I had no time for chopping, dipping and baking zucchini fries. I needed a faster answer.

My spiralizer! Of course. I pulled it out from the shelf, set it up and chose my blade. A few minutes later I had a big pile of zoodles and was wondering if I had enough breading for all of them.

Luckily, I did … and I was so excited to try out my curly zucchini fries. They were so much easier to make than my “standard” zucchini fries … and still had that lovely satisfying crunch. With a little sriracha ranch for dipping, they were heaven.

I inherited another big zucchini at work last week … I’m thinking this needs to happen again in my life.

Easy Curly Zucchini Fries

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

Scale 1x2x3x

• Sriracha ranch dressing (recipe here:)

For the crunchy coating:

• 2 cups whole wheat (or gluten free) breadcrumbs
• 1/2 cup cornmeal
• 1/2 teaspoon granulated garlic
• 1 cup grated sharp cheese (I used a mix of Gruyere and Asiago, but Parmesan or Romano would also be wonderful)
• 2 teaspoons Red Robin Seasoning
• 1 Tablespoon finely chopped fresh herbs (I used a mix of basil, rosemary & tarragon)

For the fries:

• 1 medium/large zucchini
• 1 egg

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Instructions

1. Preheat the oven to 400 F. Spray a large baking sheet with cooking spray or brush with oil.
2. Prepare the dipping sauce. Set aside.
3. Toss together the breading ingredients. Pour into a flat bowl and set aside.
4. Spiralize the zucchini with a smaller blade to make little “shreds” of zucchini. In a separate small bowl, whisk the egg until frothy. Pour the egg over the zucchini noodles and toss until they are all coated. Cut the zoodles a few times so they are not TOO long.
5. Using tongs, lift a few zoodles from the bowl, letting any excess egg or moisture drain a bit, then set them into the breading. Sprinkle with breading to make sure all the zoodles are coated.
6. Set the coated zoodles on the prepared pan. Repeat until the pan is filled, making sure to give the zoodles a little space so they have room to get crispy.
7. Bake at 400 for 8 – 12 minutes or until the zucchini fries are golden brown and crispy. Enjoy while they are hot, with the dipping sauce.

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Notes

If you have any excess breadcrumb mixture, put it into an airtight container and freeze it for topping or coating fish, chicken, casseroles or veggies.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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