Zucchini fries

This is the story of how a healthy recipe for baked zucchini fries met the reality of summer in my kitchen. When the temperature hovers between 75 and 80 degrees inside, I very rarely turn on the oven. So, these zucchini fries ended up frying up golden and crisp in an oil-coated pan, and I am not sorry.

 

Mini zucchinis from Thursday's farmer's market.

 Egg. Flour seasoned with salt, pepper, paprika, and garlic powder. Panko.

Don't forget the sriracha-spiked sour cream.

Zucchini Fries

Inspired by this recipe from Kim's Healthy Eats

3 small zucchini, cut in half lengthwise, then each half cut lengthwise into three pieces

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1/8 tsp sweet paprika

1/8 tsp garlic powder (may want to up, as I didn't really taste it)

1 cup panko bread crumbs

Dipping sauce:

1/2 cup sour cream

2 tsp sriracha (or to taste)

Sprinkle the zucchini strips with salt and pepper. Dip each piece individually in the egg mixture, coat in flour mixture, return to egg mixture to coat, then coat in panko. Set each aside on a large plate. Heat 1/4 cup of oil in a skillet over medium heat. When a pinch of panko thrown into the oil sizzles immediately, add half of the fries and cook, turning as needed to brown evenly. Remove onto a paper-towel-lined plate. If necessary, add another tablespoon or two of oil to the pan and let it heat before frying the second batch of zucchini. While the fries cool slightly, mix the sour cream and sriracha in a small bowl. Dip and eat.