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
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 and let air-dry for 15 min. Bake in a preheated 450° oven on a baking sheet lined with parchment paper until golden-brown and cooked through (13-15 min.), flipping fries and rotating pan halfway through.
Best Cuts for Veggie Fries:
Portobella mushrooms (shown above) | 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 |
Carrot | peel; cut into thick matchsticks 3-4" x ¼" x ¼" |
Asparagus | cut 3-4" long (thicker stalks work best) |