Instead of regular potato fries, crispy zucchini fries are a great choice. After being covered in a crunchy breadcrumb mixture and baked until golden, they go great with a tangy lemon chili aioli. This recipe from Fork in the Kitchen is great for a party or as a snack that everyone will enjoy.
Ingredients: 2 medium zucchinis, cut into fries. 1/2 cup all-purpose flour. 2 large eggs, beaten. 1 cup breadcrumbs. 1/2 cup grated parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and black pepper to taste. 1/2 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon chili flakes. 1 clove garlic, minced.
Instructions: Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In three separate shallow bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with parmesan cheese, garlic powder, paprika, salt, and pepper in the third. Dip zucchini fries into flour, then eggs, and finally coat with breadcrumb mixture, pressing gently to adhere. Place coated zucchini fries on the prepared baking sheet in a single layer. Bake for 20-25 minutes or until golden and crispy. Meanwhile, prepare the aioli by mixing together mayonnaise, lemon juice, chili flakes, and minced garlic in a small bowl. Serve the crispy zucchini fries hot with the lemon chili aioli dip.
Prep Time: 15 minutes
Cook Time: 25 minutes
Halun
