I had a moment over these zucchini fries a couple of weekends ago.
When we were in Italy we sat on our inn’s rooftop terrace with a couple of Canadians. They had come from Rome and Florence as well, and we were talking about the things we had loved and the things that had been weird and how we are blessed with big showers in North America. We talked about the crowds in Rome, the crowds everywhere: at the ruins, at the Vatican, at the Trevi Fountain. And then one of the girls said, “But I just had a moment at the Trevi Fountain.”
And I realized yes, that’s what it is, a moment. Because I had one, too. A moment where you pause. A moment where you think, without actual words, I am here.
And I had a moment over these zucchini fries, too. Because a couple of weekends ago, when I cooked dinner for my family on the day they tore their kitchen cabinets down, my brother was in town and he came to dinner, too. And in the chaos of getting ready for dinner, of getting the grill going, and Gerrit brewing a batch of beer so that my dad and brother could see the process, I grabbed my brother to help me bread these fries. And I had a moment.
Because there we were, the brother and sister who used to constantly argue and prod each other, being grown ups together, cooking in the kitchen. And I caught it for just a moment. And, wow. I am here.
I beginning to think that there is little that can be done with zucchini that will cause me to dislike it. Of course, adding breading to anything is hardly ever a bad idea, and here it gives a nice crunch, with just enough spice that even I didn’t think it was too much, to the soft zucchini inside. The only complaint of the night? My sheet pan didn’t fit enough.
adapted from Dinner A Love Story
I questioned whether or not I should peel these before cutting and breading them. Turns out you don’t need to, but you can if you’d like. Also, I felt a little nervous about the cayenne and paprika involved in the breading, but it turned out to be perfect. And although they are perfectly delicious plain, the original recipe suggests serving them with ketchup.
Prep Time: 20 minutes
Cook Time: 25 minutes
1 cup all-purpose flour
1 cup bread crumbs
1/8 teaspoon cayenne
1/4 teaspoon paprika
1/2 teaspoon garlic salt
2 medium zucchini, cut into French fry wedges
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with tinfoil.
2. Set up dredging stations for the zucchini. In a shallow bowl or rimmed plate, pour the flour. In another, crack the eggs and whisk them. In another, combine the bread crumbs, a pinch of salt and pepper, the cayenne, paprika, and garlic salt and stir together.
3. Roll the zucchini around in the flour and then shake off any excess flour. Then dip the zucchini in the egg, and then roll in the bread crumbs until well coated. Place the zucchini fries on the prepared baking sheet.
4. Bake for 20-25 minutes, until they are golden and crispy on the outside and a bit soft on the inside.