Bastones de calabacín crujientes con parmesano

Ingredientes

• 2 large zucchini (about 1.5 lbs)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil spray

Preparación

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.

2. 2

   Wash the zucchini, trim the ends, and cut into sticks about 3 inches long and 1/2 inch thick. Place the sticks on a layer of paper towels and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture.

3. 3

   While the zucchini rests, set up your breading station with three shallow bowls. In the first bowl, place the flour. In the second, beat the eggs. In the third, combine the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper. Mix well.

4. 4

   After the zucchini has rested, pat the sticks completely dry with paper towels. This is crucial for the coating to adhere.

5. 5

   Dredge each zucchini stick in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Then press it into the panko-Parmesan mixture, coating all sides generously. Place the coated sticks on the prepared baking sheet.

6. 6

   Once all the fries are on the baking sheet, spray them generously and evenly with olive oil. This helps achieve a golden, crispy finish.

7. 7

   Bake for 15-20 minutes, flipping the fries halfway through with tongs, until they are deeply golden brown and crispy. Keep a close eye on them during the last few minutes to prevent burning.

8. 8

   Serve immediately while hot and crunchy. Enjoy on their own or with your favorite dipping sauce, such as homemade ranch or garlic aioli.