Crispy Baked Zucchini Fries with Garlic Aioli
30 min · Easy
#kid-friendly#summer#vegetarian
The snack that disappears off the board first. Zucchini batons in a crunchy panko-parmesan coat, baked until shatteringly golden, with a creamy garlic aioli for dunking. All the fun of fries with a summer-garden twist — kids and grown-ups both raid these.
Ingredientsfor 4 portions
- 4.8 cup Zucchini, cut into batons
- 6 cup Panko Breadcrumbs by Ian's
- 50 g Parmesan Cheese, grated
- 2 large egg Large Eggs, beaten
- 2 clove Garlic, grated
- 5.3 tbsp Mayonnaise
- 1 Lemon
Steps
- Heat the oven to 220 °C and line a tray; a hot oven is what crisps these without deep-frying.
- Mix the panko with the grated parmesan and a pinch of salt and pepper in a shallow dish.
- Dip each zucchini baton into the beaten egg, then press into the panko-parmesan until fully coated.
- Space them out on the tray so they crisp rather than steam, and bake for 20–25 minutes until deep golden and crunchy.
- Stir the grated garlic and a squeeze of lemon into the mayo to make a quick aioli, and serve alongside for dunking.
