Crispy baked zucchini fries with lemon Parmesan aioli✨
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For the Fries:▪️2 Zucchinis, cut in spears▪️2 Cups Panko▪️2 Tbsp Parmesan▪️1 tsp Garlic Powder▪️1/2 tsp Salt▪️1/4 tsp Pepper▪️1/3 Cup Flour▪️2 Eggs▪️Avocado Oil Spray▪️Parsley, for serving▪️
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Fo the Lemon Parm Aioli:▪️1/4 Cup Mayo▪️2 Tbsp Parmesan▪️1/2 or 1 Lemon, to taste▪️1/4 tsp Pepper▪️
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🌱Vegan Modification: Sub in flax eggs for the eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes) and add nutritional yeast instead of parmesan (or just leave it out)
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1️⃣ Preheat oven to 425°F and spray a foil baking sheet with rack (it’s fine if you don’t have a rack) with nonstick
2️⃣ Mix together the panko, parmesan, garlic powder, salt and pepper in a bowl; pour out the flour in a separate bowl and beat the eggs (with a pinch of salt) in third separate bowl
3️⃣ One at a time, dip the zucchini spears in flour, then coat with egg, then coat with the panko breadcrumb mixture (press them on with your fingers, it’s best if you use a different hand then the one that went in the egg so they don’t stick!)
4️⃣ Place on the baking sheet; spray with oil on top and then bake for 20 minutes or until golden brown; while the fries are baking mix together the ingredients for the aioli
5️⃣ Remove from the oven and sprinkle with some minced fresh parsley on top; enjoy with the lemon parm aioli!
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⏲30 minute prep time + 20 minute cook time
source:@maxiskitchen
