Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo
If any of you have trouble getting your kids (or husbands!) to eat their vegetables, this recipe will surely get them onboard the veggie wagon. Everyone in my family is already a firm believer in eating a “rainbow” a day, so I didn’t have to twist any arms with these delicious zucchini “fries.
I do have to say that when my son John was a child, it took me a while to get him to like vegetables. When I would try to coax him to eat them, he would usually decline. I’d ask him what was wrong with eating them, and his usual answer was, “They’re green.” I’m happy to report that he eats all manner of green vegetables now. 🙂
When John last visited, in addition to making him chocolate chip cookie sandwiches, I decided to try this zucchini recipe. Roger, John, and I thought they were wonderful on their own; and the sriracha lime mayo put them over the top. We had them with our favorite BBQ spareribs and a delicious roasted corn salad.
Whether you make them into “fries” or wedges, these very yummy zucchini will make a great side dish for just about any entrée you could contemplate. They’re definitely frantastic!
One year ago: Zucchini Bread
Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo
Ingredients for the Fries
- 2 tbl. flour
- 1 large egg
- 1 tbl. water
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. kosher salt
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 3 small zucchini
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Ingredients for the Mayo
- 3 tbl. mayo
- 1 to 1 1/2 teaspoons sriracha sauce (I used 1 tsp.—taste and adjust to your preference.)
- 1 tsp. lime juice
Directions
Preheat oven to 425o 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 – the blogger Tracey found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again. I, on the other hand, had very small tender zucchini and decided to cut them in half cross-wise and then cut each half into wedges. This gave me a total of 24 zucchini wedges.
Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry/wedge 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 zucchini fries/wedges 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).
Source: Adapted from a recipe from Tracey’s Culinary Adventures