j. rosenstrach
When her daughters were little, my friend Frances somehow convinced them that green beans were related to French fries. She called them Green Fries. I was so jealous — my kids had been to too many restaurants with Kidz menus by that point to be suckered by what seemed like unbelievably JV kitchen trickery to me. If my kids (and most kids I imagine) were going to eat a healthy vegetable disguised as a French fry, the recipe would have to be kicked up to varsity levels. These crispy, golden Zucchini fries fit the bill.
One thing: I advise making them on the weekend or on a weeknight where you’re not up against the clock. (Stop laughing.) I don’t mind the laborious dredging-and-dipping process on a weeknight if it’s for the main part of the meal (like chicken fingers, for instance). But I find it kind of a drag for just a side dish. You might feel differently, in which case ignore.
Jenny Rosenstrach is a writer, editor and mom of two young girls. She writes the blog Dinner: A Love Story
What are your kitchen trickery tips? Chime in below!
Like this? Read these!
- Donatella's Zucchini Fritters
- The Daily 5 Fruit and Vegetable Servings Challenge
- Spiced Zucchini Bread
- See all of Jenny's posts here
