Veggie Fries
Ingredients
¾ cup
flour
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski’s Black Peppercorns
2
eggs, lightly beaten
1 ½ cups
panko breadcrumbs
2-3 cups (approx.)
prepared veggie fries (see table below)
Directions
- Prepare veggie fries as directed below.
Portobella mushrooms (pictured): Remove gills; slice crosswise about ½" thick.
Zucchini: Peel and remove seeds; cut into very thick matchsticks about 4" x ½" x ½".
Green Beans: Trim 3-4" long.
Carrots: Peel; cut into thick matchsticks 3-4" x ¼" x ¼".
Asparagus: Cut 3-4" long (thicker stalks work best). - Preheat oven to 450°
- In a small dish, whisk flour with salt and pepper.
- Place flour mixture, eggs and breadcrumbs in separate shallow dishes, such as pie plates.
- Working in batches, coat fries in flour, shaking off excess. Dip fries in egg, then coat evenly with breadcrumbs, pressing to adhere. Place on a wire rack; let air-dry for 15 min.
- Place coated fries on a baking sheet lined with parchment paper; bake in preheated oven until golden-brown and cooked through (13-15 min.), flipping fries and rotating pan halfway through.
