Dinner: Betty's Zucchini Fries

Betty demonstrates how to make Zucchini Fries. These fries will remind you of French fries, but they are made from zucchini squash, not potatoes! Zucchini Fries 2 to 3 medium-sized zucchini squash, washed, unpeeled, and cut into sticks (like French fries, about 3/8-inch square throughout the length); this should be about one pound of zucchini 1 teaspoon paprika ½ teaspoon garlic powder 1 teaspoon coarse sea salt ½ teaspoon dried oregano ¼ teaspoon ground black pepper 1 cup all-purpose flour 2 eggs, well beaten 2 cups panko breadcrumbs 2 inches of oil in a large pot or Dutch oven (I used peanut oil, but you may use any oil you like.) additional coarse sea salt, for sprinkling on top (to taste) canned or fresh-grated Parmesan cheese, for sprinkling on top (to taste) Prepare zucchini squash sticks and set aside. In a gallon-sized Ziploc bag, place 1 teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon coarse sea salt, ½ teaspoon dried oregano, and ¼ teaspoon ground black pepper. Shake the bag until all herbs and spices are evenly mixed. Place all zucchini sticks in bag of herbs and spices, and shake bag to coat zucchini sticks evenly with herbs and spices. Set up an assembly line of 3 shallow bowls. (Each bowl must be as wide as the length of the zucchini sticks.) In the first bowl, place 1 cup all-purpose flour. In the second bowl, place 2 well-beaten eggs, and in the third bowl, place 2 cups panko breadcrumbs. Start heating oil over medium heat in pot on stove. While oil is heating, assemble the Zucchini Fries, using a thermometer to see that the oil does not exceed 350 degrees (F). With tongs, dip each seasoned zucchini stick into flour to coat, then in egg to coat, and finally into panko breadcrumbs to coat. Place each coated zucchini stick in oil that has been heated to 350 degrees (F), frying a few at a time. As they brown on all sides, remove them from the oil and place on platter covered with paper toweling to drain. Transfer all drained zucchini fries to a nice serving plate. Sprinkle top with coarse sea salt, to taste. Sprinkle with grated Parmesan cheese, to taste. Serve immediately with Salsa Verde from Betty's Kitchen. YUM! --Betty Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014 Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website:  http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook:  https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest:  http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter:  https://twitter.com/Myshine Google :  https://plus.google.com/108882445101872897307/posts ifood.tv:  http://www.ifood.tv/bettyskitchen Roku:  http://www.rokuguide.com/channels/betty's-kitchen​

Ingredients

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Instructions

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