Crispy Zucchini Fries

Instructions

1. Cut your zucchini in half lengthwise, and use a spoon to scoop out all the seeds and squash insides.  Discard them.  If you have a smaller store-bought one, you can skip the scooping because they don't really have this.  Only the larger ones do. 
2. Cut just the ends off, and then cut the zucchini in half.  Slice each piece lengthwise into small fry-like strips and set aside on a plate. 
3.  On the stove, add your grease to a deep large saucepan.  You should have enough grease to at least cover half of the fries. Heat it to about 350. If you don't have a thermometer, wing it.  I didn't actually use one when I was making this because I was too lazy to pull it out, but it does take the guesswork out of it. 
4. In a shallow dish, add your milk.  Add your breadcrumbs to one large freezer bag, and your flour to another.  Salt the breadcrumbs slightly. Pro Tip: Add the breadcrumbs to the bag in batches.  It tends to get a little clumpy towards the end and refuse to stick to your zucchini, and you might choose to discard it and start fresh along the way. 
5. In batches, add your zucchini to the milk, then the flour, then milk again, and then the breadcrumbs.  Shake in both bags to make sure that they are coated well, and gently shake off each piece as you remove it from the bags to remove excess breadcrumbs and flour.  
6. Fry the zucchini on both sides in the oil until they are golden.  This should take maybe 2 minutes per side. Then remove them and place them on a paper towel-lined plate to drain off the excess oil. 
7. Serve with the Best Low-fat Veggie Dip.

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