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Description
Tia Mowry Cooking Channel
Ingredients
US|METRIC
4 SERVINGS
- 1 cup flour
- 2 large eggs
- 1 cup panko
- 1 cup panko
- 1/2 cup grated Parmesan
- 1 1/4 tsp. garlic powder
- 3 zucchini (medium, about 7-inch long, cut into 1/2-by-3-inch sticks)
- vegetable oil (for frying)
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Directions
- For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini. Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet. Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve. Serve the zucchini fries with the dipping sauce on side.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol115mg38% |
Sodium240mg10% |
Potassium480mg14% |
Protein13g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A10% |
Vitamin C45% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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