Crispy Zucchini Fries with Roasted Red Pepper Garlic Aioli Recipe

Introduction

Crispy zucchini fries are a delicious and healthier alternative to traditional fries. Paired with a creamy roasted red pepper garlic aioli, they make a perfect snack or side dish that’s both flavorful and satisfying.

Ingredients

• 2 large zucchini, or 3-4 small/medium sized, cut into ½ inch thick sticks, about 3 inches long
• ¾ cup panko breadcrumbs
• ¼ cup + 1 tablespoon cornmeal
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 2 eggs, beaten
• ½ cup nonfat plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 clove garlic, chopped
• ¼ cup roasted red peppers, chopped
• 1½ tablespoons chopped Italian flat-leaf parsley
• Squeeze of lemon juice
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat the oven to 425℉. In a shallow bowl, beat the eggs. In another bowl, combine the panko breadcrumbs, cornmeal, oregano, garlic powder, salt, and pepper.
2. Step 2: Dip the zucchini sticks into the beaten eggs, then coat them thoroughly in the panko and cornmeal mixture. Work in batches to avoid overcrowding.
3. Step 3: Place the coated zucchini sticks on a rimmed baking sheet fitted with a baking rack. If using a rack, spray it with cooking spray beforehand. If not, a regular baking sheet works fine.
4. Step 4: Bake the zucchini fries for 15-20 minutes, turning once halfway through, until they are golden brown and crispy.
5. Step 5: While the fries bake, prepare the aioli. Combine Greek yogurt, mayonnaise, garlic, roasted red peppers, parsley, and lemon juice in a food processor or blender. Blend until smooth, about 30 seconds to 1 minute.
6. Step 6: With the blender running, slowly stream in the olive oil and continue to blend for another 30 seconds. Season with salt and pepper to taste.
7. Step 7: Once the fries are done, let them cool for a few minutes so the coating sets. Serve warm with the roasted red pepper garlic aioli for dipping.

Tips & Variations

• Use a baking rack to ensure even crispiness by allowing air circulation around the fries.
• For a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
• Try swapping the roasted red peppers for sun-dried tomatoes for a different flavor twist.
• If you don’t have panko breadcrumbs, plain breadcrumbs can be used, but panko adds extra crunch.

Storage

Store leftover zucchini fries in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 400℉ for 5-7 minutes to retain crispiness. Keep the aioli refrigerated separately and use within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these zucchini fries gluten-free?

Yes, simply use gluten-free panko breadcrumbs or crushed gluten-free crackers and ensure the cornmeal is gluten-free.

Can I prepare the aioli without a food processor?

Absolutely. Finely chop the garlic, roasted red peppers, and parsley, then whisk all ingredients together vigorously with a fork or small whisk until smooth.

Crispy Zucchini Fries with Roasted Red Pepper Garlic Aioli Recipe

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★★★★★

4.9 from 103 reviews

• Author: lilan
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Crispy Zucchini Fries baked to golden perfection and served with a creamy roasted red pepper garlic aioli. These fries are a healthier alternative to traditional fried snacks, featuring a crunchy panko and cornmeal coating baked in the oven for maximum crispiness. The tangy and flavorful aioli made from Greek yogurt and roasted red peppers provides a delicious, guilt-free dip that complements the zucchini fries perfectly.

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Ingredients

Scale 1x2x3x

For the Fries:

• 2 large zucchini, or 3–4 small/medium sized, cut into 1/2 inch thick sticks, about 3 inches long
• 3/4 cup panko breadcrumbs
• 1/4 cup + 1 tablespoon cornmeal
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 eggs, beaten

For the Aioli:

• 1/2 cup nonfat plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 clove garlic, chopped
• 1/4 cup roasted red peppers, chopped
• 1 1/2 tablespoons chopped Italian flat-leaf parsley
• Squeeze of fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot when the zucchini fries are ready to bake.
2. Prepare Zucchini: Cut zucchini into sticks about 1/2 inch thick and 3 inches long to create uniform fries that cook evenly.
3. Mix Coating: In a bowl, combine panko breadcrumbs, cornmeal, dried oregano, garlic powder, salt, and pepper.
4. Coat Zucchini Sticks: Dip zucchini sticks into the beaten eggs first, then dredge them in the breadcrumb and cornmeal mixture until well coated. Work in batches for best results.
5. Arrange for Baking: Place coated zucchini sticks on a rimmed baking sheet fitted with a baking rack. Lightly spray the rack with cooking spray before placing the zucchini to promote extra crispiness. If you don’t have a rack, use a plain baking sheet but the fries may be less crispy.
6. Bake Fries: Bake the zucchini sticks for 15-20 minutes until golden brown and crispy, turning them once halfway through the baking time for even cooking.
7. Make Aioli: While fries bake, add Greek yogurt, mayonnaise, garlic, roasted red peppers, parsley, and lemon juice to a food processor or blender. Blend until smooth, about 30 seconds to 1 minute. Slowly stream in olive oil while blending for an additional 30 seconds until creamy. Season with salt and pepper to taste.
8. Rest Fries: Once zucchini fries are done, let them cool for a few minutes to allow the coating to set and crisp up further.
9. Serve: Serve the crispy zucchini fries alongside the roasted red pepper garlic aioli for dipping and enjoy your flavorful, healthy snack!

Notes

• Using a baking rack helps air circulate around the fries ensuring they get crispy on all sides.
• If you don’t have roasted red peppers on hand, you can roast fresh red peppers or substitute with jarred roasted reds packed in water or oil.
• Make sure to cut zucchini into similarly sized sticks so they bake evenly and are done at the same time.
• For extra crispiness, you can double coat the zucchini sticks by dipping again in egg and coating mixture before baking.
• This recipe can be made gluten free by using gluten-free panko breadcrumbs and cornmeal.
• Store leftover aioli in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: zucchini fries, crispy zucchini, baked zucchini fries, roasted red pepper aioli, healthy snacks, vegetarian appetizer