Disco Zucchini Fries Recipes

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ZUCCHINI FRIES



Zucchini Fries image

These easy Baked Zucchini Fries with Parmesan and Panko are just as crisp as fried fries for a fraction of the calories! A healthy, kid-friendly side dish or appetizer.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 40m

Number Of Ingredients 15

3 medium 7-inch zucchini (cut into 1/2 inch x 3 1/2-inch "sticks" (about 1 1/4 pounds))
1/2 cup Panko breadcrumbs
1/3 cup white whole wheat flour (or all-purpose flour)
1/4 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
2 large egg whites
Nonstick cooking spray (olive oil or canola oil flavored)
1/2 cup non-fat plain Greek yogurt
2 tablespoons chopped fresh basil (or 1/2 teaspoon dried basil)
1 clove minced garlic (about 1 teaspoon)
1/4 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 ground black pepper

Steps:

  • Make the fries: Position racks in the center of your oven and preheat the oven to 425 degrees F. Coat a large, rimmed baking sheet with nonstick spray.
  • Spread the sliced zucchini onto paper towels or a damp kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
  • In wide, shallow dish (a pie dish works well) combine the Panko, flour, Parmesan, salt, onion powder, and pepper. In a separate bowl that is large enough to coat the zucchini, briskly whisk the egg whites until lightly foamy.
  • Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat them evenly. Shake off any excess egg white, then add them to the bowl with the Panko. Coat them with the Panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
  • Lightly but thoroughly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray once more. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbles are crisp and golden and the insides are tender.
  • While the zucchini bakes, prepare the dipping sauce. In a small mixing bowl, whisk together all of the ingredients: the Greek yogurt, basil, garlic, Worcestershire, salt, and paper. Taste and adjust the seasoning as desired. Serve the fries immediately, with the sauce for dipping.

Nutrition Facts : ServingSize 1 (of 6); about 8 fries without dipping sauce, Calories 95 kcal, Carbohydrate 13 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 2 g, Sugar 4 g

RANCH ZUCCHINI FRIES



Ranch Zucchini Fries image

These round "fries" are breaded and baked for an addicting crunch. Plus, the easy homemade ranch seasoning makes them super-zesty.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup chopped fresh parsley and/or dill
1 tablespoon chopped fresh chives
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/2 cup all-purpose flour
2 large eggs, beaten
2 1/2 cups plain panko breadcrumbs (See Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini) cut into 1/4-inch-thick rounds
1/2 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon white vinegar

Steps:

  • For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside.
  • For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag.
  • Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  • Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  • Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries.

DISCO FRIES



Disco Fries image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
One 28-ounce bag frozen french fries
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 cups beef broth
2 tablespoons heavy cream
2 cups shredded mozzarella

Steps:

  • Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray.
  • Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
  • Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately.

DISCO FRIES



Disco Fries image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup beef stock
1 tablespoon sherry
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds frozen crinkle-cut French fries, such as Alexia
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup milk
2 ounces white Cheddar, shredded
2 ounces Gruyere cheese, shredded
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
  • For the fries: Bake the French fries according to the manufacturer's instructions.
  • For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
  • When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

BAKED PARMESAN ZUCCHINI FRIES



Baked Parmesan Zucchini Fries image

These crunchy and low-fat veggie fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
2 large eggs
2 1/2 cups panko breadcrumbs (see Cook's Note)
1/2 cup finely grated Parmesan
1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

Steps:

  • Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
  • Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  • Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

ZUCCHINI FRIES RECIPE BY TASTY



Zucchini Fries Recipe by Tasty image

Here's what you need: zucchinis, panko breadcrumbs, grated parmesan cheese, garlic powder, dried basil, salt, pepper, eggs, plain greek yogurt, lemon juice, fresh chives, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

2 zucchinis
1 cup panko breadcrumbs
½ cup grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 eggs
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh chives
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut zucchini into fries and set aside.
  • In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
  • Whisk eggs in a shallow bowl or dish.
  • Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
  • Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
  • Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  • Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 33 grams, Fat 6 grams, Fiber 2 grams, Protein 19 grams, Sugar 11 grams

SOUTHERN DISCO FRIES



Southern Disco Fries image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

One 28-ounce bag frozen French fries
4 tablespoons unsalted butter
One 3-ounce package sliced country ham, cut into 1/2-inch dice
1/4 cup all-purpose flour
2 cups chicken stock
1 tablespoon coarse-ground Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon freshly cracked black pepper
2 green onions, sliced
One 12-ounce container evaporated milk
One 8-ounce block white Cheddar cheese, shredded
1 cup shredded mozzarella cheese
2 tablespoons cornstarch

Steps:

  • For the fries: Prepare the French fries according to the package instructions.
  • For the country ham gravy: Place a large saute pan over medium-high heat. Add the butter and ham. Cook, stirring frequently until the ham is crispy and the butter just starts to brown, 6 to 8 minutes. Use a slotted spoon to remove the ham to a paper towel-lined plate.
  • Add the flour to the pan and whisk to form a smooth paste. Continue to whisk while pouring in the stock. Bring to a simmer and cook until thick enough to coat the back of a spoon, about 5 minutes. Whisk in the mustard, lemon juice and black pepper. Set aside in a warm area, until ready to serve.
  • For the white cheese sauce: Pour the milk into a small saucepot over medium heat and bring to a simmer. Add the Cheddar, mozzarella and cornstarch and whisk until the cheese melts and a thick sauce is formed, about 3 minutes. The sauce will thicken more as it cools.
  • Spread the fries onto a large serving platter. Generously pour the gravy and cheese sauce over the fries. Sprinkle with the crispy country ham bits and green onion. Serve with lots of napkins.

CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE



Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce image

Provided by Tia Mowry

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup flour
2 large eggs
Kosher salt and freshly ground black pepper
1 cup panko
1/2 cup grated Parmesan
1 1/4 teaspoons garlic powder
3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
Vegetable oil, for frying

Steps:

  • For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
  • For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
  • Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
  • Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
  • Serve the zucchini fries with the dipping sauce on side.

BAKED ZUCCHINI FRIES



Baked Zucchini Fries image

This recipe is easy and delicious! Can be used for appetizers or part of the main course!

Provided by Tralayna

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 4

Number Of Ingredients 5

cooking spray
½ cup bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
3 zucchinis - ends trimmed, halved, and cut into 1/2-inch strips

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
  • Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
  • Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 15 g, Cholesterol 97.4 mg, Fat 5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.9 g, Sodium 225 mg, Sugar 3.6 g

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