This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island.
Crispy Zucchini Fries
Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Prepare two small bowls – one filled with cornmeal and one filled with sifted panko mixed with the grated cheese.
To begin, toss zucchini with olive oil in a large mixing bowl until each piece is evenly coated. Dredge in cornmeal, then in the panko mix. Spread evenly on the baking sheet.
Bake for 15 to 20 minutes, until the panko begins to brown and zucchini is cooked through. Serve warm alongside marinara or honey mustard sauce.