- All Purpose Flour
- Cayenne Pepper
- Lime Juice
- Parmesan Cheese
We all have our own challenges about finding creative ways to get our families to eat more vegetables, especially during the summer when the markets are filled with the season’s bounty. At this time of year, you’ll find zucchini and summer squash of all shapes and sizes. Instead of just grilling or sautéing them, use this recipe to turn them into crispy, golden brown “fries”….with no frying involved. To get the crunchiest exterior, Tracey dips the spears of zucchini in flour then egg then panko, Japanese breadcrumbs that are lighter and crispier than traditional breadcrumbs. The fries are then baked until golden and served alongside a spicy and tangy mayo dipping sauce with Sriracha and lime. If you want to make this even healthier, swap out the mayo for thick greek yogurt. Served hot out of the oven, these baked fries are healthier and just as delicious as any drive-through.
“ I believe good food doesn’t have to be complicated or time-consuming. That said, I find joy in the process so I love spending an entire day in the kitchen tackling more adventurous recipes when time permits. ”
The best food is creative and handmade without being fussy or difficult. This is exactly the style of cooking that Tracey embraces as she shares her culinary feats with us on her blog, Tracey’s Culinary Adventures. Her recipes are, for the most part, easy enough for a delicious weeknight meal. Nestled in between, though, are a few more “adventurous” dishes that are perfect for those long, weekend days when you really feel like hand-crafting something from scratch. From sweet to savory, you’ll find her take on comforting classics as well as unique creations that use the best of the season.
With this simple trick, you can turn any vegetable into the crispiest (and healthiest) baked "fries" without the hassle or caloris of deep frying.Read the full tip >
Get more hand-picked recipes and cooking tips right in your inbox.