Baked Zucchini Fries With Tomato Coulis Dipping Sauce
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
62
Spice
55
Sweetness
59
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Wine Vinegar (white-)1 tbsp
Honey1 tbsp
Shallot (minced)2 tsps
Basil (fresh, chopped)1 tsp
Kosher Salt1 cup
Unseasoned Bread Crumbs1 cup
All-Purpose FlourDirections:
1
Combine all the coulis ingredients in a blender and pureé
2
Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes
3
Transfer to the refrigerator to cool
4
Preheat oven to 350°F
5
In a medium bowl, combine the bread crumbs, salt, and pepper
6
Place the flour in another medium bowl and the beaten eggs in a smaller bowl
7
Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs
8
Roll them in the bread-crumb mixture until well covered
9
Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes
10
Let the fries cool slightly before eating
11
Serve with the coulis as a dipping sauce
12
Combine all the coulis ingredients in a blender and pureé
13
Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes
14
Transfer to the refrigerator to cool
15
Preheat oven to 350°F
16
In a medium bowl, combine the bread crumbs, salt, and pepper
17
Place the flour in another medium bowl and the beaten eggs in a smaller bowl
18
Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs
19
Roll them in the bread-crumb mixture until well covered
20
Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes
21
Let the fries cool slightly before eating
22
Serve with the coulis as a dipping sauce