Cajun Zucchini Fries

5.0 – 1 reviews • Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy.

Ingredients

Nonstick cooking spray
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Kosher salt
2 large eggs, beaten
1 1/2 cups stone-ground cornmeal
1 cup panko breadcrumbs (see Cook’s Note)
1 pound zucchini (2 to 3 small to medium zucchini) cut into 3-inch-by-1/4-inch sticks
1/4 cup mayonnaise
1 tablespoon Creole or whole-grain mustard
1/2 small dill pickle spear, finely chopped
1/2 to 1 teaspoon Louisiana-style hot sauce, such as Tabasco

Adjust two oven racks to the top and bottom third of an oven and preheat oven to 425 F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
Combine the flour and Cajun seasoning in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the cornmeal, breadcrumbs and 1/2 teaspoon salt in a third large plastic bag.
Add about 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 breadcrumbs and 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.
Meanwhile, stir together the mayonnaise, mustard, pickle and hot sauce in a small bowl. Serve with the zucchini fries.