Zucchini Polenta Fries!

Zucchini and Summer squash are awesome summertime treats. They are delicious, versatile, and easy to grow. In fact, they are some of the vegetables that do very well in my raised beds. Outside of roasting, grilling, or slicing for salads, I was recently at a loss for new ways to prepare the unexpected bounty my garden has been spitting out over the past few weeks. I decided to work with one of my favorite restaurant recipes for zucchini and adjust it for home cooks.

One fun way to prepare summer squash and zucchini when you have access to a deep fryer is to make zucchini fries. I do this by salting zucchini batons and then lightly dredging them in cornmeal. It creates a crispy coating and light fluffy center that is a lot like a good French fry. Sadly, it’s not realistic to set up a stove type fryer just to make some crispy zucchini fries. After some adjusting, I have created a super easy, oven based alternative that is just as satisfying and way less messy. Additionally, if you have access to an air fryer this will work perfectly with that tool.

For this recipe, you’ll need a hot oven, a mixing bowl, and a sheet pan. In terms of seasoning, this recipe is incredibly adaptable, if you want to add or take away anything feels free to do so, savory recipes are incredibly forgiving when it comes to adjustments, so experiment a bit and make this recipe all your own.

2525Zucchini Polenta Fries!

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Recipe by Paul Kostandin Course: Appetizers, Snacks, SidesCuisine: American, Italian, Mediterranean
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Crispy oven baked zucchini fries, with cornmeal and parmesan. Naturally gluten free, and super addictive, make sure to double the recipe if you are feeding a crowd, these go fast.

Ingredients

  • 2-3 large zucchini, cut into finger-sized batons

  • 1 tablespoon salt

  • 1/4 cup olive oil

  • 1 cup cornmeal

  • 1/2 cup grated parmesan cheese

Directions

  • Preheat your oven to 450°F.
  • In a large bowl combine the zucchini batons and the kosher salt, allow the zucchini to sit and sweat for 10-15 minutes.
  • Add the olive oil and cornmeal, mix well.
  • To serve transfer the crispy zucchini to a bowl or serving dish, dust it with freshly grated parmesan cheese, and enjoy.
  • Transfer the zucchini and cornmeal mixture to a sheet tray with a piece of parchment paper.
  • Place the sheet tray of zucchini into the preheated oven for 25-30 minutes.
  • Check the zucchini ever 10 minutes, once it is golden brown remove it from the oven.
  • To serve transfer the crispy zucchini to a bowl or serving dish, dust it with grated parmesan cheese, and enjoy.

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