Oven-Fried Zucchini Sticks

Oven-fried zucchini sticks deliver the crunch of a deep-fried appetizer without any of the oil. A blistering hot 475°F (245°C) oven and a well-sprayed baking sheet do the same job as a fryer would. The breading is where the texture comes from: a mix of all-purpose flour, whole wheat flour, and cornmeal in a sealable bag. The cornmeal is the crunch ingredient, giving you that unmistakable golden-crust bite.

The breading method is smart too. Zucchini sticks get dipped in beaten egg whites, then shaken in the flour bag for even coating (no messy fingers, no clumpy coating). Egg whites alone keep the breading light without the heaviness of whole eggs or buttermilk. Arranged in a single layer, sprayed with cooking oil, flipped halfway through, they come out crispy on the outside and just-tender inside in about 12 minutes.

Kitchen Tips

• Cut the sticks uniformly about half an inch thick. Thinner ones turn mushy; thicker ones stay raw in the middle.
• Do not crowd the pan. Zucchini sticks touching each other steam instead of crisping. Leave at least half an inch between each one.
• Spray generously with cooking oil on both sides after flipping. Any exposed floury spots turn dry and powdery instead of golden.
• Serve immediately. These are at peak crispness within 5 minutes of leaving the oven; any longer and the zucchini’s moisture softens them.

Variations

• Add grated parmesan and Italian herbs to the breading for cheesy parmesan sticks.
• Serve with marinara, ranch dressing, or garlic aioli for dipping.
• Use this method on green beans, asparagus, or eggplant strips for the same oven-fried treatment.