These zucchini fries are a recent favorite. They’re coated with a flour, egg, and Panko/Parmesan breading then baked until they’re golden brown and crispy on the outside with a tender center. I threw together a quick sriracha mayo for dipping – it’s just a little spicy and makes these fries even more fun to eat but feel free to substitute your favorite dipping sauce or skip it entirely. I may not love zucchini fries as much as I love regular french fries, but I definitely feel about 1000x better after I eat them!
By Tracey
Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo
fries adapted from Confections of a Foodie Bride
Ingredients:
Fries
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 lb zucchini (about 1 medium)
Mayo
- 3 tablespoons mayo
- 1 1/2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.
Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.
To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries – I found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again.
Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.
While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).
