Baked Zucchini Fries & Aioli Dip (Not Soggy!)
User Reviews
5
Baked Zucchini Fries & Aioli Dip (Not Soggy!)
Description
The preparation involves slicing zucchini into sticks about 3 inches long, then creating a breading station with whisked eggs and a dry panko mixture blended with onion powder, garlic powder, and salt. Each zucchini piece is dipped in egg, then coated thoroughly with the panko mixture before placement on a parchment-lined baking sheet. Baking at 450°F for about 20 minutes while flipping halfway result in evenly crisp fries with a golden color.
The aioli is made by whisking mayonnaise with fresh lemon juice, chili garlic sauce, and salt, producing a creamy and mildly spicy dip. This combination complements the baked fries offering added flavor and moisture.
Air frying is recommended as an alternative cooking method, reducing bake time to 7-8 minutes at 390°F and yielding similarly crisp fries.
This recipe delivers an approachable way to enjoy vegetables with a texture reminiscent of fried snacks, making them suitable for appetizers or a side dish.
Ingredients
Fries:
- 3-4 zucchini sliced into ½ inch sticks (approx. 24 slices, medium
- 1 ½ cups panko
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon sea salt or ½ teaspoon fine, to taste, coarse
- 1-2 egg whisked
Lemon Chili Aioli:
- ½ cup mayonnaise
- 1 lemon juiced, 2-3 Tablespoons, to taste
- 2 teaspoons Chili garlic sauce
- salt to taste
Instructions
- 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.
- Preheat oven to 450°F and line a large baking sheet with parchment paper. 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 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
- To air fry, place zucchini fries on the air fryer’s crisper rack with space between sticks and cook at 390°F for 7-8 minutes or 5-6 minutes if preheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 411mg | 17% |
| Potassium | 471mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 41mg | 46% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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