Reheat: Pan fry or broil to reheat and make zucchini parmesan fries crispy again.They may get a little soggy, so you’ll need to crisp them up again when reheating. Store: Keep any leftovers from this zucchini fries recipe in an airtight container in the fridge between layers of paper towels.However, they can be stored for later as well: Alternatively, you can also lightly pan fry them, or even cook the whole recipe in the air fryer instead, which yields more crispy results than the oven does.įor crispy zucchini fries, it’s truly best to eat them fresh. Broil zucchini after baking to make them extra crispy. Air flow is important for crispy results, so make sure to leave space between the fries on the baking sheet. Doing this will prevent the parmesan mixture from clumping. Try to avoid touching the breading with the wet hand. To ensure that it does, use one hand for breading and the other hand for the egg mixture. The parmesan is already salty, so no extra salt is needed ![]() Salting the zucchini before baking makes them mushy and too salty in flavor. If you have particularly “wet” zucchini, pat them dry with paper towels. Larger zucchini will have a higher moisture content. But, here are a few extra tips to ensure that happens: The parmesan coating does a pretty good job of making these oven baked zucchini fries crispy. You can also add other spices if you like, such as Italian seasoning.
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