Zucchini Fries & Refrigerator Pickles
The perfect accompaniments to a burger. The pickles need to cure for 3 hours so start those first.
Pickling cucumbers sliced into chips
3/4 cup seasoned rice wine vinegar
1/2 cup water
1-2 garlic cloves, peeled and halved
1/2 tsp ground turmeric
1/8 tsp black peppercorns
1/8 tsp yellow mustard seeds
2 sprigs fresh dill
Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to a boil. Place a pint jar under hot water to heat. This tempers the glass to prep for the hot brine. Dry jar and pack with cucumber chips and dill sprigs. Ladle hot brine over cucumbers making sure they are covered. Let cool 30 minutes and cover. Refrigerate for at least 3 hours.
2 tbsp olive oil
1 Tbsp flour
3/4 cup panko breadcrumbs
1oz (1/2 cup) shredded parmigiano reggiano
1/2 tsp Italian seasonings
1/4 tsp each salt and pepper
Toss panko and olive oil in a bowl. Mix thoroughly and microwave for 1 minute. Stir and microwave in 30 second increments, stirring each time till breadcrumbs are lightly browned. Let cool and add parm. Meanwhile, trim ends off zucchini and cut in half. Cut each half into halves and cut those longways to make sticks. Shave the inside seed sections off. This keeps the fries crispy when cooked. Whisk the egg, flour, Italian seasoning, and salt and pepper in a shallow bowl. Place half of the breadcrumbs in another shallow bowl. Working in batches, roll a few sticks in the egg mixture and shake off exess. Roll in the breadcrumbs and press to coat. Place on a plate and repeat till you are halfway done. Discard breadcrumb mixture and add the reserved half to the plate. Continue till all the sticks are coated.
Arrange sticks in Lincoln log fashion in airfryer and cook for 10-12 minutes at 375. (If you don’t have an airfryer you can bake on a parchment paper covered baking tray at 400 degrees for 18-20 minutes)