To give it time to relax before the holidays, this Christmas cake recipe should be cooked in October or November. This moist fruitcake, which is highly well-liked at Christmas, is flavorful thanks to candied fruits soaked in brandy. You should cut it into little slices since it is extremely flavorful and delicious. Eat it without adding anything to it or add some softened almond paste for a more festive touch. I can recall my mother keeping our family’s fruitcake in an antique butter churn that belonged to my grandmother and great grandmother. Would that I still had that old crock!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- cooking spray
- 2 eggs
- ¾ cup grated Parmesan cheese
- 1 tablespoon dried mixed herbs
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 2 pounds zucchinis, cut into 1/2-inch French fry strips
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
- Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
- Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 284 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
They were delicious although they weren’t very crispy.
I like the idea of fries, I only put olive oil and seasoning on them but they came out soggy. I want to find a way to make them crispy. I might soak them in a little water and lemon juice to keep them from turning brown like homemade fries. It’s keto so may try frying them in oil.
These were pretty good. I did sweat the fries first, rinsed them well and dried before dipping into egg and then the batter mix. The coating didn’t stick everywhere, but the taste was nice enough. May try to air fry next time, and cayenne… thank you for a nice side to my veggie burgers!
Very good, couldn’t make them fast enough
Followed recipe to a T. Delicious!
Eyeballed the spices and such. Made sure to leave a full 15 mins before flipping. Hella good. Thank you!
Made as directed, but left out mixed seasoning. Very yummy. Had a problem getting coating to stick to zucchini, so I sprinkled it on instead. Worked great!
Didn’t care for these…tasted bitter
These were awful.
Absolutely awful. Coating did not stick to anything but the Pam-sprayed foil. Turning the “fries” over did not help, only knocked off the coating. They did not get crispy. Coating was not appetizing. “Fries” were soggy.
These were amazing once they were done but made enough for leftovers for lunches and when I reheated them they had lost a lot of flavor and were extremely limp
Next time, put directly on baking sheet.
great taste and will definitely make again
I loved it. I used Romano cheese that I had . Was yummy
These turned out wonderful. I love that this is a tasty low carb side dish. Cooking time was spot on. The “fries” turned out golden brown and crispy! These are going to be my new favorite side dish!
Great way to use up zucchini. I assumed “herb mix” was italian seasoning. I was in a hurry, so I guesstimated all the measurements. This was a side for burgers, so I cooked them, on a cookie sheet with a silcone mat, on the grill. I tried to keep it around 425. I flipped when the bottom side was brown (about 20 min because my temp kept dropping) and cooked them about 15 min more. My 8 year old said he liked part of it, but didn’t like the zucchini, lol. Hubs and I enjoyed these fries.
Easy and delicious
Quick and easy…and tasty. Much less fat than fried and still yummy! I added a little bit of cornmeal to my dry mix.
Easy and delicious.
I made it according to the recipe. Coating was nice. Zucchini inside was like mush. Might have been better received if it hadn’t been called “fries.”
These are pretty good and make a great low carb side. They do burn quickly, so be careful at the last few minutes of cooking. They crisp up nicely, but as they cool will quickly start to get softer. So they are best served right away warm. I usually have to add more parmesan cheese to coat all the zucchini. I like to dip them in ketchup. Thank you for the recipe!