Day 16

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo

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My Thoughts:

It’s about time that I made something fried. These were pretty excellent and I got to bring out the soy parmesan cheese again.

My mom makes stuffed zucchini often, and I’ve always loved a warm and crispy zucchini. This recipe definitely reminded me of this, and had an extra crisp to it. The Panko breadcrumbs were a perfect batter to use for this dish.

Any sauce with mayo in it is good with me, but this spicy mayo is definitely a new favorite. You can add even extra lime, because the sriracha sauce is so strong.

I keep saying I’m going to make a seafood/fish recipe soon, maybe that’ll be next?

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Tracey’s Culinary Adventures Recipe Adapted: fries adapted from Confections of a Foodie Bride, mayo adapted from White on Rice Couple

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

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).