We’re already in the summer, and zucchini are everywhere – farmers’ markets, backyard gardens, and produce sections of grocery stores. Because I was always looking for new zucchini recipes, I looked on Instagram for a unique way to prepare my favorite zucchini and found Diane Morrisey’s zucchini fries with regression sauce.
While zucchini fries have been around for quite some time, Morrissey recently pushed for a summer revival of zucchini fries by adding a “comeback sauce,” saying “zucchini fries are life now.” We happen to agree. Morrissey continues,”When you cut zucchini into spears, put them in a mixture of breadcrumbs and parmesan, bake them, and dip them in a delicious sauce, you’ll want to do that again and again. It was enough to motivate me to go to the store to buy supplies.
What Are Zucchini Fries?
Zucchini fries are crunchy spears made from panko-parmesan-coated zucchini that are fun to make and easy to swallow.
French fries only require a few ingredients: zucchini, panko breadcrumbs, Parmigiano Reggiano, an egg, and maybe some vanilla. Morrissey’s suggested sauce makes the ingredient list seem long, although the recipe is simple and well worth it, so don’t let the number of ingredients stop you.
What Is Comeback Sauce?
Let’s take a moment to talk about “making a comeback.” This all-around delicious condiment is famous throughout the southern states as a condiment for fried foods. It’s a rich mayonnaise with a hint of sweetness that is so delicious that it will make you “come back” for more, or even more.
How to Make Comeback Sauce?
There are many recipes for this simple dip, most of which are a combination of ketchup, mayonnaise, chili sauce, and Worcester sauce. This is a permissive recipe to add or subtract spices depending on your desired calorie level.
Since I have everything on hand besides Heinz sauce, I recrafted an equally satisfying alternative with something from the pantry. I made a simple imitation of chili pepper by mixing tomato paste, brown sugar, garlic powder and paprika. To make the sauce, I added 1/2 cup mayonnaise,2-3 tablespoons of tomato sauce, a pinch or two of smoked paprika, and 2 drops of Worcestershire sauce.
How to Make Zucchini Fries?
Making zucchini fries isn’t as easy as mixing “regression sauce,” but it’s still a simple process. Start by cutting the zucchini into fry-sized boards. You can use a knife, but I happen to have a wrinkle knife handy, so I use it to cut pumpkins (note: looking for more uses for wrinkle knives?). Try watermelon fries.）
After chopping the vegetables, combine equal amounts of panko breadcrumbs and grated Parmesan cheese in a bowl. In another bowl, whisk a few eggs. Dip the vegetable board in the eggs, then dip the breadcrumbs in the zucchini and roll to completely coat the breadcrumbs. Transfer the breadcrumb-coated stick to a baking sheet lined with parchment paper. Bake at 450° for 15 to 20 minutes until zucchini is tender and breadcrumbs are brown and crispy. Let the fries cool slightly and serve with the sauce.
My Opinion on Diane Morrissey’s Zucchini Fries with Comeback Sauce
Zucchini fries are delicious on their own, as well as with ketchup or aioli, and I’m here to tell you that this recipe is all about dipping. The rich, creamy “comeback sauce” takes fries to the next level. After a bite, you will be hooked. I would definitely make the sauce again and scale it up so I could eat it with french fries and mashed potatoes, use it as a sandwich sauce, mix it with tuna to make fun summer sandwiches… And I’m sure I can come up with more delicious things to do with it.
