Paleo Diet / Vegetables

Zucchini Fries with Garlic Aioli and Sriracha Mayo

October 25, 2018

Ingredients:

  • 1 Cup plain breadcrumbs (homemade or storebought)
  • ¼ Cup grated Parmesan or pecorino
  • 1 Teaspoon crushed red pepper (scale back to ¼ teaspoon if you’re adverse to spice)
  • ⅛ Teaspoon dried oregano
  • ¼ Teaspoon salt
  • Dash of pepper
  • 2 Large eggs, beaten
  • 4-5 Zucchini

For Roasted Garlic Aioli:

  • 1 whole head garlic
  • 1 tablespoon olive oil
  • 3/4 cup mayonnaise
  • Salt and Pepper
  • 1 sprig of chives, diced

For Roasted Garlic Aioli:

  • 1 whole head garlic
  • 1 tablespoon olive oil
  • 3/4 cup mayonnaise
  • Salt and Pepper
  • 1 sprig of chives, diced

For Sriracha Mayonnaise:

  • ½ cup mayonnaise
  • 1 tablespoon of Sriracha
  • Dash of salt

Method:

For Roasted Garlic Aioli:

  1. Preheat oven to 200°C.
  2. Lop off the top of the garlic, exposing the cloves, and discard. Pour the olive oil on top and add a dash of salt and pepper. Wrap it in foil or parchment and bake for 45 minutes. Let cool.
  3. Take the garlic out of its shell and add to a food processor, along with mayonnaise, salt and pepper. Pulse until smooth. Transfer aioli to a bowl and stir in chives.

For Sriracha Mayonnaise:

Add the mayonnaise, sriracha, and salt to a small bowl and mix. If you like it spicier, add more Sriracha.

For The Zucchini Fries:

  1. Preheat oven to 200°C.Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.
  2. Cut the zucchini into batons. One by one, dip the zucchini batons in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the zucchini thoroughly. Place the breadcrumbS covered zucchini on the baking sheet and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. Remove and serve with sauces.