Lets get something straight, a zucchini is no potato. Obviously if you’re expecting this to taste like the more familiar French Fries, it won’t. That being said, these are pretty good in their own right. They made an interesting side and you know they’re healthy. These were served with some ketchup and they were gobbled up. 🙂
Oven Baked Zucchini Fries
Adapted from: Six Sisters’ Stuff
3 zucchinis (weighing about 1lb.)
1/2 cup bread crumbs (approx.)
1/4 cup Parmesan cheese (the recipe recommends the crumbly not the shredded type)
A little salt, to taste
Freshly crushed black pepper, to taste
Preheat the oven to 200°C. Line a baking tray with some aluminium foil.
In a wide and shallow bowl or plate, combine the bread crumbs, cheese, salt and pepper.
In another shallow bowl, whisk the eggs lightly.
Wash the zucchini and trim the ends. Cut into fries. Remember the larger fries will be softer, the thinner fries will have more flavor and be crunchier. I tried to keep them thin. The thinner ones were the best.
Once you’ve cut them all up, dab with some kitchen paper to absorb all the moisture.
Next, set up a little assembly line starting with the zucchini, the whisked eggs, an empty plate (for the crumbs) and the prepped baking tray.
Work with 2-3 spoons of the bread crumbs at a time to avoid the whole lot getting soggy while you dip the zucchini in it. Put 2-3 spoons of the crumbs into the empty plate.
Working with a few pieces of zucchini at a time, dip them into the egg, shake off the excess, dip into the crumbs and make sure they are well coated and then place them on the baking tray.
Once you are done with all the zucchini, bake for 10-12 minutes. Flip the pieces over and bake for another 10-12 minutes or till the fries are golden brown and crispy.
Serve hot with some ketchup (optional).
Anyway, back to SRC. This month I was assigned an amazing blog called “The Pajama Chef“, written by Sarah. Please go over and say Hi to Sarah. She loves cooking, baking and running. Along with her husband Ben, she has 2 precious kitties, Sheba Genevieve and Misty Morning Fog. How cute are those names! And just wait till you see their pictures. 🙂
Sarah has some wonderful recipes. I was truly inspired. She has a bunch of quick, healthy packed lunch ideas, and since I’ve just started a new job, I know I’ll have a chance to try them soon. I had a wide variety of recipes to choose from, but I was drawn to her coffee cake recipes, like this Royal Berry Coffee Cake, and this Lemon Blueberry Bread and this Cinnamon Sugar Apple Cake. I had some apples at hand from my last trip to the Flemington Markets, so I decided to try out the Cinnamon Sugar Apple Cake and you can imagine how wonderful my house smelt while this cake was in the oven. That was a good start but what came after was better than I could ever imagine. The cake was beautifully moist and light and the topping flavorful and crunchy. This one is a definite keeper. I’m happy I can use apples for something other than my usual Apple Pie. Thank you Sarah, for sharing this wonderful recipe.
Like Sarah, I didn’t have any buttermilk. I thought I did, but I was wrong. Anyway, I did the next best thing, in a one cup measuring cup, put in one tbsp fresh lemon juice and top with milk to fill the one cup. Let it stand for 2 minutes and use it in the recipe.
Also I didn’t have a 9×13 pan so I used a smaller pan. It resulted in a taller cake and slightly longer baking time. But I think the 9×13 pan would result in a nice sheet cake.
Cinnamon Sugar Apple Cake
For the cake –
1 1/2 cups brown sugar
1/3 cup Canola oil
1 cup buttermilk (I was out, so I used the substitution mentioned above)
1 tsp Vanilla
1 tsp baking soda
2 1/2 cups all-purpose flour
1 1/2 cups chopped apples (I used 1 large Granny Smith with the skin on)
A pinch of salt (The original recipe doesn’t use it, but I think it makes the flavors pop)
For the topping –
1 tbsp butter, melted
1 tsp cinnamon powder
1/2 cup sugar
Preheat the oven to 180°. Lightly grease the cake pan you are using.
In a large mixing bowl, whisk together the brown sugar, oil, egg and buttermilk and salt.
Add the vanilla and baking soda.
Fold in flour and chopped apples.
Pour the batter into the prepped cake pan.
To make the topping, in a small bowl mix the sugar and cinnamon. Add the melted better and mix through with a fork. Evenly sprinkle over the batter.
Bake for about 40-45 minutes or till done.