Zucchini Fries - 2 Pts. Ww |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you like crispy, battered zucchini, this is the lowfat alternative for you. I could not believe it, but they came out crispy. The egg whites are the secret. The flour definitely needs MORE seasoning though - garlic? Cayenne? Salt after they're out of the oven? I will be perfecting this for our family's tastes, but these zukes are going into our regular rotation. Like I said, if you are looking for a lowfat batter alternative that's is NOT like the corn flake baked variety. this is for you. Ingredients:
olive oil flavored cooking spray, 4 sprays |
1 teaspoon italian seasoning |
1 1/2 tablespoons all-purpose flour |
3/4 teaspoon table salt |
3/4 cup panko breadcrumbs |
2 medium zucchini, cut in quarters lengthwise and then each quarter halved |
2 large egg whites, whipped until frothy (almost soft peaks) |
Directions:
1. Preheat oven to 500ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
2. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
3. Roast, turning once, until desired crispness, about 10 minutes.
4. Serving size: about 8 fries.
5. Variations.
6. Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes.
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