Zucchini Fries from PDQ feature crispy, golden-brown zucchini sticks coated in a light, seasoned breading, delivering a flavorful and crunchy snack bursting with fresh vegetable goodness.
Equipments
- Knife
- Cutting board
- Mixing bowls
- Whisk
- Baking sheet or tray
- Tongs
- Deep fryer or large pot (for frying)
- Slotted spoon or spider strainer
- Paper towels
- Plate or serving tray
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
When preparing zucchini fries, selecting fresh medium zucchini ensures optimal crunch and flavor. Use panko breadcrumbs mixed with grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper for a well-seasoned coating. Whisk eggs and milk to create a smooth binding mixture that helps the breading adhere evenly to the zucchini sticks. Ensure vegetable oil is heated to the proper frying temperature to achieve a golden-brown, crispy texture without excess oil absorption. Your zucchini fries will closely mimic the crispy, flavorful experience of Zucchini Fries from PDQ's copycat menu.
Instructions
- Wash and dry zucchini.
- Cut zucchini into fries or sticks using knife and cutting board.
- Set out three mixing bowls.
- In the first bowl, add flour.
- In the second bowl, whisk eggs with milk.
- In the third bowl, mix panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge zucchini sticks in flour, shaking off excess.
- Dip floured zucchini into egg mixture, coating completely.
- Coat zucchini in panko breadcrumb mixture, pressing lightly to adhere.
- Place coated zucchini on baking sheet or tray.
- Heat vegetable oil in deep fryer or large pot to 350°F (175°C).
- Fry zucchini in batches until golden-brown and crispy, about 2-3 minutes per batch.
- Remove with slotted spoon or spider strainer onto paper towels to drain excess oil.
- Place on plate or serving tray.
- Serve immediately.
Substitution
Zucchini Fries from PDQ copycat menu offer a crispy, golden exterior with a tender, seasoned zucchini center, perfect for a crunchy and savory snack. If you don't have panko breadcrumbs, crushed cornflakes or regular breadcrumbs can provide a similar crispiness. For a gluten-free option, almond flour or crushed gluten-free crackers work well as substitutes. You can bake the fries instead of frying to reduce oil use, just ensure the zucchini is lightly sprayed with cooking oil for a crisp finish. Your homemade zucchini fries can be customized by adjusting seasoning blends to suit your taste preferences.
Tips
Ensure zucchini is thoroughly dried after washing to help the breading adhere better, preventing sogginess. Maintain the oil temperature at a consistent 350degF (175degC) to achieve evenly crispy fries without absorbing excess oil. Don't overcrowd the fryer or pot, as this can lower the oil temperature and result in greasy, undercooked fries. Your frying batches should be small, and use tongs or a slotted spoon to carefully remove the zucchini sticks for oil drainage on paper towels, preserving their crisp texture.
Nutritions
Zucchini fries provide a nutritious twist on traditional fried snacks, combining the low-calorie, fiber-rich benefits of zucchini with the protein and calcium found in Parmesan cheese. The coating ingredients include panko breadcrumbs, which add a satisfying crunch without excessive calories, while the eggs contribute essential protein to the dish. Using vegetable oil for frying increases the calorie content, so moderation is key if you want to maintain a balanced diet. You can enjoy this snack as a flavorful way to incorporate more vegetables and protein into your meals.
Storage
Store leftover zucchini fries in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep the container in the refrigerator for up to 2 days to ensure freshness. When reheating, use an oven or air fryer at 375degF (190degC) for 5-7 minutes to restore the fries' crunchy texture, avoiding the microwave which can make them soggy.
Variation or Alternatives
To add a unique twist, substitute panko breadcrumbs with crushed cornflakes or tortilla chips for extra crunch and bold flavor. You can also swap Parmesan cheese with nutritional yeast for a dairy-free option without sacrificing cheesy taste. For a healthier version, bake zucchini fries at 425degF (220degC) on a greased baking sheet for 20-25 minutes, flipping halfway through, instead of deep frying. A quick dip of your zucchini sticks in buttermilk before dredging helps the breading adhere better and creates a tangy flavor profile.
Allergies
Zucchini Fries from PDQ contain wheat (from the all-purpose flour and panko breadcrumbs) and dairy (from the Parmesan cheese and milk), which are common allergens that may cause reactions in sensitive individuals. Eggs are also used in the coating mixture, presenting another potential allergen. You should avoid this snack if you have allergies to gluten, dairy, or eggs, or check with the restaurant for alternative recipes.
Why this recipe?
PDQ's Zucchini Fries are beloved for their crispy texture and fresh, lightly battered zucchini that delivers a healthy yet indulgent snack option. The menu item offers a guilt-free alternative to traditional fries, appealing to health-conscious diners seeking flavorful vegetables. Making the copycat version lets you recreate the same satisfying crunch and zest at home, using quality ingredients for a personalized taste. Your ability to perfect this recipe ensures a wholesome, restaurant-quality treat anytime.