the ultimate food high

How To Make Veggie Fries With Zucchini And Avocado

As the days (finally) begin to warm up, you’ll notice produce other than bagged carrots and navel oranges at your favorite grocery store. Fresh produce is always in stock once the ground decides to thaw, and no one can resist a handful of fresh fruits or veggies—especially after the brutal winter we’ve had.

Tossed salads and sautéed vegetables will get real old real fast, so why not try something a bit more fun? ‘Veggie fries’ have become all the rage due to the wide variety of diets that people follow these days. So, when you’re done eating the same exact kale salad five days in a row and you head to the freezer for microwavable tots, grab an avocado or zucchini instead and prepare it as explained below.



  • Olive oil
  • 1 whole egg (or two, if you plan on ‘frying’ more than two vegetables)
  • ¾ cup flour or breadcrumbs (I used whole wheat flower and it worked great)
  • Salt and pepper, to taste
  • A preferred seasoning (garlic powder, paprika, or anything to add flavor)


  1. In a medium saucepan on low heat, warm a thin layer of oil.
  2. Crack the egg(s) into a bowl and beat until mixed, set aside.
  3. Mix the flour/breadcrumb mixture with the salt and pepper until combined.
  4. Slice your chosen vegetable long ways, so that they somewhat resemble French fries. Sprinkle all-purpose seasoning over the vegetables, coating each strip evenly. Dip the slices into the egg mixture and immediately coat with flour and breadcrumbs. Place on a separate plate and repeat for each slice.
  5. Once all the veggies are coated, turn the heat to medium-low and place the strips in the oiled pan, leaving enough room for them to move and turn. Turn them over once they begin to brown (anywhere between 1 to 2 minutes) and remove from the pan once both sides are cooked. Repeat until all veggies have been fried.
  6. Let cool. Serve with a ranch dressing or some other cream-based sauce (I would personally steer away from ketchup because though fries taste well with tomato sauce, I can’t say the same for veggies).

Zucchini, green beans, and avocados make for killer fries, but get creative—try carrots, Brussels sprouts, or whatever you find in season at the store.



About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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