Crispy Parmesan Zucchini Fries with Garlic Aioli

• 2 medium zucchinis
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice

Steps

1. 1 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2 Slice zucchinis into 1/4-inch thick sticks.
3. 3 In one bowl, whisk eggs. In another, mix flour with salt and pepper. In a third, combine panko, Parmesan, garlic powder, paprika, salt, and pepper.
4. 4 Dredge zucchini sticks in flour, dip in beaten eggs, then coat with panko mixture.
5. 5 Arrange coated zucchini on prepared baking sheet and bake for 15 minutes. Flip and bake another 5 minutes until golden and crispy.
6. 6 While zucchini bakes, mix mayonnaise, minced garlic, and lemon juice in a bowl for the aioli.
7. 7 Serve zucchini fries hot with garlic aioli for dipping.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add chili flakes to the breadcrumb mixture for a spicy kick.
• Substitute Parmesan with nutritional yeast for a vegan option.

Substitutions

• Use almond flour instead of all-purpose flour for a gluten-free option.
• Replace panko breadcrumbs with crushed cornflakes for a gluten-free alternative.

Pairings

• Perfect as a game day snack.
• Great alongside a hearty pasta dish.

Nutrition

Tips

• For extra crispiness, you can freeze the breaded zucchini for 15 minutes before baking.
• Double-check the oven halfway through to ensure even browning.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 10 minutes.

Freezing: Freeze uncooked fries on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 5-10 extra minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with your favorite dipping sauce like marinara.

FAQ