When all you want are fries and all you have are squash…
You know it’s the holiday season when you only grocery shop a handful of times in December. Not that you are trying to cut down on food waste, as you’re already on the “See Food” diet, but because you are poor from buying gifts.
I came to this realization while perusing my fridge for dinspiration (dinner inspiration). Forgetting that my roommates and I conducted an epic cleanse on the contents our fridge last weekend, and only what I had purchased two weeks ago remained.
So tonight, the option seem bleak. Eggs, three cheese blend, sugar free Red Bull, three zucchinis and sriracha ranch dressing are the only items of food in view. And I want fries. Salty, crunchy, greasy fries that are so delicious I can almost taste them. But I’m already home, I am low on cash (even for fries), and I am bankrupt on the starch front. However, I remembered reading a recipe about zucchini fries when I was trying to be healthy that one time, so I consulted All Recipes for some ideas.
3 zucchini, ends discarded and cut into 1/2 inch pieces
1 egg, lightly beaten
1/4 cup shredded cheese
1 cup panko bread crumbs
Chopped parsley and/or garlic
Preheat oven to 425F
Cover a baking sheet with foil and a layer of cooking spray
Prep zukes: Remove the ends and cut into 1/2 pieces
Combine panko and cheese and salt in a bowl large enough to dredge zukes
Crack the egg into a bowl large enough to dredge zukes in and lightly whisk
Dip the zucchini into the egg, shake off excess, then dredge in breadcrumbs and place on baking sheet
Continue until all zucchinis have been bathed in eggy, bread crumby goodness
Bake at 425 for about 20 minutes, flipping your “fries” halfway through
Let cool, then dip in whatever condiments are around or just enjoy plain