If there’s anything in our house that’s guaranteed to be gobbled up by everyone in a snap it’s something shaped like a fry. They’re dip-able and crunchable and good for snacks or alongside meals! But feeding your family starches isn’t always the best choice every day of the week, so I opted to get creative and disguise our vegetables as fries and see what happened! Well, when I made these crispy portabella mushroom avocado & zucchini fries for a family meal and added a bit of zesty flavor thanks to Hidden Valley® Original Ranch® Dips Mix, they were devoured in less than ten minutes. ALL OF THEM. Trust me when I say this is an easy and delicious way to start off your meal any day!
Hidden Valley® Original Ranch® Portabella Mushroom Avocado & Zucchini Fries
Find out my trick to making veggies the whole family will want to eat!
By Kimberly Michelle
Hidden Valley® Original Ranch® Dips Mix: 5 ounces (1/2 of a 1 ounce packet)
portabella mushroom: 1, gills removed and sliced ¼ inch thick
zucchini: 1 medium, cut into 3-inch long strips
avocado: 1 ripe, sliced into 12 strips
flour: 1 cup
eggs: 3, beaten
panko bread crumbs: 1½ cups
Parmesan cheese: 2 tablespoons
Step 1: Preheat oven to 425 degrees. Place a wire rack on top of a baking sheet lined with foil.
Step 2: Prepare the vegetables by cutting them into the appropriate lengths.
Step 3: Pour the flour into a small bowl. Pour the eggs into a small bowl. Pour the Hidden Valley® Original Ranch® Dips Mix, panko bread crumbs, and Parmesan cheese into a third bowl.
Step 4: Dredge the vegetables into the flour and shake off any excess. Dip the strip into the egg and then into the bread crumb mixture.
Step 5: Place the coated strips on the wire rack and bake in the oven for 12 minutes until golden brown. (Watch for the avocado fries, as they will likely be done first.)
Step 6: Enjoy right out of the oven! Feel free to add some additional Hidden Valley® Original Ranch® Dressing as a dipping sauce as well!