Summer is officially upon us! That means there will not only be a lot of grilling and barbecuing but also a LOT of zucchini growing in our gardens.
I can think of no better way to use up summer’s gift of fresh zucchini than making fries to serve up with your summer barbecue and dipping them in Hunt’s Best Ever Ketchup. So much yum! The zucchini is super sweet and pairs so well with the ketchup’s flavors.
Hunt’s Best Ever ketchup is grown with vine-ripened tomatoes from California and is made without high fructose corn syrup. It’s thick, and rich, and perfect for all of your summer cookouts!
Zucchini Fries with Hunt’s Best Ever Ketchup
Time: 30 Minutes
Light olive oil, for deep-frying
2 large eggs
Kosher salt and freshly ground black pepper, to taste
¾ cups flour
1 cup panko breadcrumbs
1 cup parmesan, grated
2 large zucchini, halved, cut into 4-inch by 1/3-inch strips
Hunt’s Best Ever Ketchup, for serving
Thyme leaves, for garnish
1 lemon, cut into wedges
In a large skillet or Dutch oven, add olive oil to reach a depth of 1 inch. Heat the olive oil over medium heat until the temperature reaches about 350 F.
Beat two large eggs in a medium bowl and add salt and pepper to taste. Add flour to a medium plate. Combine panko, parmesan, salt, and pepper on another large plate.
Coat zucchini in the flour, then dip into the eggs, shaking off any excess. Dip the strips into the panko. Add coated strips to a large baking sheet lined with parchment paper.
Add zucchini to the oil in batches, and fry until golden brown, about 2-3 minutes. Add to a paper towel-lined plate to drain. Serve the fries on a large plate with Hunt’s Best Ever Ketchup and lemon wedges. Garnish zucchini with thyme and additional parmesan if desired.
If you liked this recipe, you will love my recipes for Zuchetti alla Puttanesca, Roasted Trout with Herbs and Summer Squash, and Flat Iron Steak with Yellow Squash and Tomatoes