Description
Delicious baked zucchini fries coated in panko breading and served with a homemade aioli.
Ingredients
Scale
- 3–4 medium zucchini (sliced into ½ inch sticks, approx. 24 slices)
- 1 ½ cups panko
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon course sea salt (or ½ teaspoon fine, to taste)
- 1–2 eggs (whisked)
- ½ cup mayonnaise
- 1 lemon (juiced, 2-3 tablespoons, to taste)
- 2 teaspoons chili garlic sauce
- Salt (to taste)
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper.
- Cut zucchini into sticks by cutting off both ends, then vertically cutting into 3-4 ½-inch planks. Cut each plank into 3-4 ½-inch sticks, and cut those in half to make approximately 3-inch sticks, as desired.
- Combine panko, onion powder, garlic powder, and salt in a bowl and set aside. In another bowl, whisk eggs (you can start with just 1 if you’re not sure you’ll need 2).
- In an assembly line fashion, dip the zucchini slices in the egg, letting any excess drip off before dipping them in the panko mixture, tossing and pressing the panko on to coat evenly.
- Place the fries on the prepared baking sheet, leaving room between each one.
- Bake for 20-22 minutes, flipping halfway between cooking time, until golden and crispy.
- Serve with aioli immediately, preparing it while the fries bake.
- Aioli: Whisk together mayo, lemon juice, chili garlic sauce, and salt. Add salt to taste, adjusting the other ingredients if needed. Store leftover aioli in an airtight container in the fridge for up to 5 days.
Notes
- For extra flavor, consider adding herbs such as dill or parsley to the aioli.
- Leftover zucchini fries can be stored in the fridge for up to 3 days, though they are best served fresh and crispy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg