The fries are crunchy, flavorful, not soggy, and the perfect snack. If you do want to make them smaller, I’d recommend deep frying. Same with pickles. I also wouldn’t recommend making these too far ahead of time before serving.
Total Time
55min
4.8
6 Ratings
Author: Vodka & Biscuits
Servings:
12
Ingredients
•
3
Medium
Zucchini
•
1/2
cup
All-Purpose Flour
•
1/2
cup
Breadcrumbs
•
1/2
cup
Crab Flavored Potato Chips
, crushed
•
2
Eggland's Best Classic Eggs
•
4
Tbsp
Ranch Dressing
•
to taste
Sriracha
•
to taste
Fresh Parsley
•
as needed
Olive Oil
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Cut the ends off the Zucchini (3), then cut in half length wise. Cut each half into half once more, then repeat to create 8 long spears. You can cut those in half width wise to yield smaller fries, but I do not recommend making them any smaller.
3.
Combine the Breadcrumbs (1/2 cup) and Crab Flavored Potato Chips (1/2 cup). Add to a plate.
4.
Set up your dipping station in this order: All-Purpose Flour (1/2 cup). Eggland's Best Classic Eggs (2). Breadcrumbs.
5.
Dip the zucchini fries in the order mentioned above and transfer to a baking sheet. Repeat until all fries are coated.
6.
Drizzle with Olive Oil (as needed) and bake for 25 minutes or until golden brown.
7.
For the sauce, combine Ranch Dressing (4 Tbsp) and a few drops of Sriracha (to taste) until desired taste is achieved.
8.
Garnish with Fresh Parsley (to taste) and enjoy!
Nutrition Per Serving
CALORIES
79
FAT
4.0 g
PROTEIN
2.5 g
CARBS
8.4 g
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