Ingredients:
Serves 12, 1/12 total dish per serving,
4 large zucchini, raw (3"x12")
3 eggs, beaten
1 1/2 C Panko bread crumbs
1 1/2 C parmesan cheese, grated
1/3 C flour
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/4 tsp paprika
corn oil for frying, as needed
Directions:
Cut each zucchini, cross-wise, into three, four inch, pieces each.
Slice each piece into fry thickness and shape. Use a fry cutter if you have one.
Place fries on a towel or paper towel to remove excess moisture.
Fill a deep skillet or Dutch oven with 2 inches of vegetable oil (use a deep fryer if you have one).
Heat over medium heat until oil reaches 350 F degrees on a deep-fry thermometer.
In a shallow bowl, mix flour, salt, and pepper.
Place beaten eggs in a second bowl.
In a third bowl, combine parmesan cheese, panko breadcrumbs, chili powder, and paprika. Mix well.
Dredge fries completely in flour mixture.
Shake off excess and dip in eggs, coating evenly.
Let excess egg drip off, then dredge in panko/parmesan mixture, pressing firmly so it adheres.
Working in batches, lower zucchini into oil and fry for 3-4 minutes, or until it's a reddish golden color.
Stir as needed to prevent sticking together.
Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
NOTE:
This recipe makes A LARGE AMOUNT. Reduce the number of zucchini accordingly to fit your needs. Obviously, reducing the number of zucchini will affect the quantity of other ingredients, so adjust accordingly, IE: 2 zucchini would cut the other ingredients in half, reducing the serving size to 6, reducing the points to 3. 1 zucchini would cut it to 1/4 the ingredients and serve 3, reducing the points to 1 1/2.
