A Tribute to the Zucchini Fry

One of our favorite new restaurants in Chicago is Urban Burger Bar.  Before their recent menu update, they had multiple types of veggie fries, including amazing zucchini fries, with some great dipping sauces.

Since they took it off the menu, we decided to try to make some at home. With the help of Giada De Laurentiis (an alumna of Michi's High School) we made some great fries and dipping sauces.

Fried Zucchini by Giada De Laurentiis (care of Food Network)
Olive oil, for frying
1 3/4 cups freshly grated Parmesan (I only used 1 1/2 cups in the panko mixture)
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees. Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Dipping Sauces

Russian Dressing

1/2 cup mayo

3 tablespoons ketchup (enough to get a nice salmon color)

Horseradish Crema

1/2 cup sour cream

2-3 Tablespoons mayo

Heaping Tablespoon of Horseradish

1 Tablespoon red wine vinegar