Zucchini Fries

(Please forgive the yellow picture-we made these very late at night.) 

I found a recipe for zucchini fries and knew I had to try them. Who don’t love roasted veggies, especially when it comes with spicy lime dipping sauce?

I would certainly recommend cutting the zucchini up into more fry-sized pieces than I did šŸ™‚

From Tracey’s Culinary Adventures

2 tablespoons all-purpose flour1 large egg1 tablespoon water1 cup Panko breadcrumbs1/4 cup grated Parmesan cheese1/4 teaspoon kosher salt1/4 teaspoon garlic powder1/8 teaspoon cayenne pepper1/2 lb zucchini (about 1 medium)
Mayo3 tablespoons mayo1 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. Cut the zucchini into fries. 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).

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