Crispy Zucchini Fries

• The dip is half the battle. Ketchup or marinara for dunking turns these into “fries” in a kid’s mind and gets a lot more of them eaten. Set out a little bowl. • Panko over regular breadcrumbs if you can — it’s the difference between crispy and soft. Regular works, just less crunchy. • A wire rack is the secret to all-around crisp. Without one, the bottoms sit in steam and go soft; if you’re using a bare sheet, flip them halfway so both sides brown. • Don’t cut them too thin. Around ½ inch holds up; much thinner and they go floppy under the coating. • One hand wet, one hand dry. When breading, use one hand for the flour-and-panko steps and the other for the egg — keeps your fingers from turning into breaded clumps.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). Line a baking sheet and, if you have one, set a wire rack on top and brush it with some of 2 tbsp olive oil or cooking spray, for the pan and tops. Otherwise brush the sheet itself.

Step 2

2. Cut 3 medium zucchini into fry-shaped sticks, about 3 inches long and ½ inch thick. Pat them dry with a towel.

Step 3

3. Set up three bowls: 1/2 cup all-purpose flour in the first; 2 large eggs, beaten, in the second; and 1 1/2 cup panko breadcrumbs mixed with 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp dried oregano or Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper in the third.

Step 4

4. Coat each stick in turn: flour (shake off the excess), then egg, then the panko mix, pressing gently so it sticks. Arrange on the rack or sheet without touching.

Step 5

5. Drizzle or spray the tops with the rest of 2 tbsp olive oil or cooking spray, for the pan and tops. Bake until golden and crisp, flipping halfway if they're on a sheet (no need if on a rack).

Step 6

6. Serve hot with ketchup or marinara for dipping.