Zucchini Fries

The zucchini was out in force at the farmers market this week so we picked up a big bag.  We set some aside to use during the week then sliced, diced or shredded the rest and froze for future use.

We began working our way through our stash, by making zucchini fries.  As a kid I  loved zucchini fritters.  My mom didn't cook fried foods very often and these were a summer treat I looked forward to.  I am following in my mother's footsteps and avoid making fried food as much as possible - I always burn it and the house always stinks, but every summer I begin craving fritters. When I saw this  recipe over at Betty Crocker I knew I had to give it a try, it sounded super yummy, a great alternative to my much desired fritters and a perfect recipe to do with the kids.  My kids love breading and coating items and since there are three steps it is a wonderful activity to do with all three kids.  They each get their own station, which eliminates some fighting,  but they still have to work together.  Once we get past the arguments over who will man which station they take great pride in assembling their individual mixture and  show great enthusiasm thoroughly dredging each item.
I made a couple of alterations to the recipe.  First, I didn't have enough panko crumbs so I added Ritz crackers to the mixture which helped to give the fries a nice sweetness. Secondly, I added a little lemon pepper seasoning to the breading mixture.  Over at Betty Crocker they recommend serving this with a lemon yogurt dipping sauce.  I didn't have the yogurt to make the sauce so I added the lemon flavor to the breading mixture.  I would like to try the sauce, it sounds super yummy, but I don't think the fries really need anything. We had these last night with burgers - corn on the cob and our own homegrown tomatoes, it was a wonderful summer dinner - and a basil mayonnaise.  I tried a little of the mayo with the fries, it went well,  but I think these are great on their own. They are juicy, crunchy and super flavorful - a perfect little bundle of summer yumminess.



Zucchini Fries   (Printer Ready)


¾ c. Panko bread crumbs

½ c. crushed Ritz crackers½ c.  Finely shredded Parmesan cheese
1 Tbs. Finely diced fresh herbs (basil, oregano and/or thyme)
1 tsp. Lemon Pepper seasoning (or lemon zest)
½ tsp. Salt
¼ c. All-purpose flour
2 Eggs, beaten with 1 tsp. water
2 lbs. zucchini, cut into thick strips

Directions
Preheat oven 350. Lightly oil cookie sheet.
In small bowl combine bread crumbs, crackers, cheese, herbs and lemon pepper seasoning (or zest).  
Line up 3 shallow dishes, place flour in first dish, eggs in second, and bread crumb mixture in third.  Thoroughly dredge each zucchini strip. Start with the flour, then dip in egg, followed by bread mixture. 

Place coated strips on cookie sheet. Bake for 15-20 minutes or until lightly golden.  

Car Food and Special Treat

Every summer I throw the kids in the car for a get together with two of my girlfriends from high school, and their 5 kids.  It is always a fun vacation, but very chaotic - putting 8 kids between the ages of 2-6 together can produce a little craziness.  We are scattered across the east cost, so these get together always involve lots of driving, which means lots of snacks in the car.  When I am doing solo road trips I like to get up early and get on the road, which means I need to do breakfast in the car.  I usually do mini bagels, they are quick and easy and my kids love them, but this year I decided to do something different.
My kids have two loves, jam sandwiches and fancy sandwiches.  When these loves are combined I have very happy children, which is just what I need when faced withe an 8 hour road trip.  These sandwiches are great.  They are quick and simple, the variations are endless and my favorite part the kids can make themselves.

To make these fancy treats:
1.  Choose your favorite jam/jelly/marmalade and spread on one slice of bread.

2.  Dice, or thinly slice whatever fruit is ripe and in season, place on top of the jelly covered bread.

3.  Top with a second slice of bread.  If you happen to have a Pampered Chef sandwich cutter now is the time to break it out.  If you don't have one a cookie cutter and fork will work the same.  Simply cut your sandwich and crimp edges together.

4.  Finish by buttering the top slice.  I had just received a sample of  Land O'Lakes Cinnamon Sugar butter spread, which was really yummy and recommend giving it a try, but if you don' have it regular butter and a sprinkle of cinnamon sugar works just as well.  Place in a 350 oven.  Bake until lightly brown.

These are great for an afternoon snack or as an early morning breakfast when starting an 8 hour road trip, and as I said the fillings are endless.  Peanut butter and chocolate, chocolate and marshmallows, cheese and tomatoes.  They can be topped with butter, cinnamon and sugar or olive oil, cheese and herbs.  Sweet or savory, you really can't go wrong.  

If you would like to try Land O' Lakes new cinnamon sugar spread, just leave a comment by August 8th.  I will pick a winner and Land O' Lakes and My Blog Spark will send the winner the wonderful prize package shown below.