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The breading for these zucchini curly fries takes on the flavor of a classic everything bagel while the tangy, creamy sauce finishes off this fun appetizer that's perfect for a party or brunch. Store-bought everything seasoning can be loaded with salt, so it's best to make your own at home. Look for fresh and crisp-looking zucchini noodles in the produce section or make your own using a spiralizer. Soggy ones (or even the frozen variety) won't crisp up well.

Source: EatingWell.com, January 2020


Recipe Summary

15 mins
45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Spread cornstarch in a shallow dish. Place egg whites in a second shallow dish.

  • Combine sesame seeds, dried garlic, onion flakes and poppy seeds in a third shallow dish. Spoon 3 tablespoons of the mixture into a small bowl; stir in salt and reserve. Stir panko into the remaining sesame seed mixture in the dish.

  • Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the zoodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the zoodles in a single layer, spaced evenly, on the prepared baking sheets. Coat with cooking spray.

  • Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with the reserved sesame seed mixture.

  • Meanwhile, whisk cream cheese, water, sour cream, chives and vinegar in a small bowl; serve with the zucchini fries.


Equipment: Parchment paper

Nutrition Facts

1 1/2 cups
284 calories; protein 8.7g; carbohydrates 65.5g; dietary fiber 2.6g; sugars 3g; fat 9.7g; saturated fat 3.7g; cholesterol 17mg; vitamin a iu 211IU; vitamin c 1.8mg; folate 12.3mcg; calcium 109.9mg; iron 1mg; magnesium 29.9mg; potassium 282.5mg; sodium 355.5mg; thiamin 0.1mg.

2 fat, 2 starch, 1 vegetable