Zucchini Fries with Lemon Garlic Aioli
Ingredients
- 2-3 medium zucchini cut into spears roughly 2” long and 1/2” wide
- 1 1/2 cups flour gluten free if desired
- 3 eggs
- 1 1/2 cups panko breadcrumbs gluten free if desired
- 2 Tbsp each smoked paprika and brown sugar
- 1 Tbsp garlic powder
- 2 tsp each onion powder dried basil, dried oregano and kosher salt
- 1/2 tsp cayenne pepper and black pepper
To Serve:
- Lemon Garlic Aioli recipe below
- Fresh herbs
- Freshly grated Parmesan
Lemon Garlic & Herb Aioli:
- 1 1/2 cup avocado mayonnaise
- 1 egg yolk
- 2 cloves garlic minced
- 2-4 Tbsp fresh herbs minced dill and chives
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Set up three stations of shallow bowls. Place eggs in one bowl, whisking well. Place flour in second bowl. In last bowl, combine breadcrumbs through black pepper.
- Dredge zucchini spears in flour, coating both sides and shaking off excess. Dip into egg mixture. Dredge in breadcrumb mixture, covering all sides. Place on baking sheet lined with parchment paper. Repeat until all zucchini pieces are coated.
- Bake 20-24 minutes or until lightly golden brown.
- While baking, prepare lemon aioli (recipe below). Garnish zucchini fries with fresh herbs and grated Parmesan. Serve with aioli.
Lemon Garlic & Herb Aioli:
- Combine all ingredients for aioli in a food processor and blend until smooth. Set aside in refrigerator until ready to serve.
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