Oven-Baked Summer Squash Fries
You can still find squash in the winter time! A summer
squash has a strong resemblance, in flavor and texture, to a zucchini. You can,
in fact, substitute zucchini in this recipe, but it will probably bake a bit
more quickly.
Ingredients:
1 medium
summer squash
2 eggs
1 ½ cups
breadcrumbs (try Panko breadcrumbs for a crunchier texture)
1 teaspoon
paprika
1 teaspoon
mustard power
Salt and
pepper
Olive oil
How to Make It:
Preheat oven to 400 F.
Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into
wedges. Remove the seeds if they are quite large and set wedges aside.
Whisk the eggs in a dish
and set aside.
In another dish, combine
the bread crumbs, paprika, mustard powder and salt and pepper.
Start by dipping the
wedges, one by one, into the egg mixture and then the bread crumb mixture.
Place each wedge on the greased baking sheet. Continue until all the wedges are
done.
You can bake the wedges as
is for about 30-40 (until soft inside and golden brown on the outside) as is,
but if you want a more golden texture, drizzle or spray some olive oil on top
of the wedges. Flip half way through baking.
Serve with ranch or another
favorite dip.
Yum and Yum!
