battered and baked parmesan wedges

This is kind of a cop-out post because technically I made these wedges to go with our Superbowl grilled wings. But these are worthy of their own post! For those of you who like battered fries as much as I do, here is a baked approach that is just as satisfying. Cheesy and crunchy, these will taste like you're eating junk food.

Here's how you do it:

Start with four (~8 oz.) cleaned, white potatoes. Slice in half and then into wedges (I can usually get about 8-10 wedges per potato, but eyeball it).

Spray a baking sheet and set up your dredging station with the following shallow dishes:

• 1/3 c flour and 3/4 tsp salt
• 3 large egg whites and 1 tbsp. water
• 3/4 c Parmesan cheese with 1/2 c panko breadcrumbs

Preheat the oven to 425. Dip the pieces individually in the flour, then the egg and then into the breadcrumb mixture, pressing to help them stick. Place each wedge on a greased baking sheet. Bake for 30 minutes or until golden, rotating pan after 20 minutes.

zucchini-parmesan fritters with lemon-basil buttermilk sauce

Summertime is famous for its surplus of tomatoes and zucchini. I happen to be easily swayed by their pretty colors when I'm in the grocery store - so much that sometimes I overdo it. Today was a day with an overabundance of zucchini. I made zucchini bread to start, but still had about two cups of the shredded green left over. I couldn't bear to trash it and it wasn't enough to saute as a full side dish. So I decided to make up my own fritter recipe, which turned out to be a simple mix up of a little shredded veg, Parmesan, a beaten egg and breadcrumbs, fried in a little olive oil. Oh yeah, and served with a lemony-basil buttermilk dipping sauce. The result? "Hubs approved" and no leftovers.

Zucchini-Parmesan Fritters with Lemon-Basil Buttermilk Sauce
Fritters

• 2 cups shredded zucchini, squeezed dry (you can use any shredded squash or carrots instead)
• 2 cups Panko breadcrumbs
• 1 egg
• 1/4 c shredded Parmesan (or any hard cheese)
• 2 tbsp fresh herbs, julienned (I used sage and basil from my garden, use what you have)
• Juice of 1/2 lemon
• Salt and pepper
• Olive oil

1. In a shallow dish, stir the Panko and some salt and pepper together.
2. In a small bowl, mix the shredded zucchini, Parmesan, egg, 1 tbsp sage (or other fresh herb) and a small handful of the breadcrumbs until thoroughly combined. Form into 3-4 patties and dip each into the breadcrumb mixture, patting to help them stick. Place in the refrigerator for 30 minutes to help it set.
3. Over medium heat, add olive oil to the pan and wait until it begins to shimmer. Add the fritters to the hot oil, being careful not to overcrowd the pan. After a three minutes or so, flip the patty, smoosh it down, and allow it to brown on the other side. When browned on both sides (go for a deep, golden brown), remove it onto a paper-towel lined plate. Serve immediately with the dipping sauce.

Sauce
In a small bowl, mix 1/4 c buttermilk with 1/2-3/4 c sour cream. Add the lemon juice and basil, as well as some salt and pepper. Stir well and serve atop the fritters.

Like this? Try these:

• Fried eggs & veggie fritters
• Deep-fried zucchini bites
• Italian-style vegetables