A delightful twist on a classic, these crispy zucchini fries are perfect for a snack or appetizer.
Wash and trim the zucchini, leaving the skin intact.
Keeping the skin on adds a nice texture and retains nutrients.
Cut the zucchini into strips about 2.5 inches long and 0.5 inches thick.
Try to keep the strips uniform for even cooking.
In a bowl, whisk together the eggs and milk until combined.
Whisking thoroughly ensures a smooth coating.
In a separate bowl, mix the flour and seasoning salt.
You can adjust the seasoning to your taste.
Place the panko breadcrumbs in another bowl.
Panko breadcrumbs give a light and crispy texture.
Dip each zucchini strip into the egg mixture, then coat with the flour mixture.
Shake off excess flour for a lighter coating.
Dip the floured zucchini back into the egg mixture, then coat with panko breadcrumbs.
Press the breadcrumbs gently to ensure they stick well.
Heat the olive oil in a frying pan to 350°F.
Use a thermometer to maintain the correct oil temperature.
Fry the coated zucchini strips in batches until golden brown, about 2 minutes per side.
Avoid overcrowding the pan to keep the oil temperature consistent.
Remove the zucchini fries and place them on a paper towel-lined plate to drain excess oil.
Serve immediately for the best texture and flavor.
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