Parmesan and Oregano Zucchini Fries

Golden, crunchy sticks with a melting zucchini heart. The parmesan adds a grilled umami note that lingers on the palate.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 584
• Protein: 17 g
• Carbs: 54 g
• Fat: 33 g

Ingredients

• 4 piece Zucchini ( cut into sticks )
• 100 g Wheat flour ( for dredging )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 50 g Parmesan cheese ( finely grated )
• 1 tbsp Oregano
• 99 ml Sunflower oil ( absorbed during frying (estimated) )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Cut the zucchini into 1 cm thick sticks. Pat them dry thoroughly so the breading sticks.

2. Setting up the breading

   Prepare three bowls: one with flour, one with beaten eggs, and the last with the mixture of breadcrumbs, grated parmesan, and oregano.

3. Breading process

   Dredge each stick in flour, then egg, and finally the parmesan breadcrumbs. Press lightly so the crust adheres well.

4. Frying

   Fry the sticks in 180°C oil. When the crust is hazelnut golden and the water sizzling subsides, it's ready. Drain on paper towels.

Chef's tips

• Do not salt the zucchini before cooking, otherwise they release water and the breading falls off.
• The oil must be hot (180°C) to sear the crust instantly.
• Serve immediately, these fries don't wait.

Storage

Consume immediately after frying to maintain crispness.