Branch out a bit and take your fries beyond the potato. Being creative with vegetables such as crookneck squash and zucchini offers personality, variety and flavor dimension to even the simplest menus.
1 medium yellow squash (such as crookneck), cut in eighths lengthwise
Olive oil cooking spray
1/4 tsp sea salt
1 lemon, quartered
1/2 cup reduced-fat sour cream
1 clove garlic, minced
2 tsp mild Louisiana hot sauce
Preheat oven to 450°F. In a medium bowl, whisk together egg whites and milk until well blended. Place bread in a blender or food processor and process into coarse bread crumbs. In a shallow pan (such as a pie pan), combine bread crumbs, paprika, thyme, onion powder, garlic powder and cayenne.
Place zucchini and squash wedges in egg mixture. Toss gently, yet thoroughly, to coat well. Working with a few spears at a time, coat zucchini and squash wedges with bread crumb mixture, pressing lightly with fingertips to allow breadcrumbs to adhere.
Coat a large nonstick baking sheet with cooking spray, arrange zucchini and squash in a single layer on sheet and bake for 12 minutes. Flip over and bake for 3 minutes more, until lightly golden and tender when pierced with a fork.
Meanwhile, prepare sauce: In a small bowl, whisk together sour cream, garlic and hot sauce.
To serve, sprinkle squash evenly with salt and squeeze lemon over top. Serve immediately with sauce.
Whether you like your fries piping hot or cooled to room temperature, the taste and texture of our Parmesan fries won’t disappoint. But be sure to use Yukon gold or red potatoes for a moist end result. Avoid using the Russet spuds you may have on hand, as they have a drier, starchier texture.