Zucchini Fries with Chipotle Mayonnaise
Make Zucchini Fries with Chipotle Mayonnaise as a fun party snack, or for a fun and new taste twist on classic french fries.
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- Calories: 418
- Fat: 36g
- Saturated fat: 5g
- Protein: 6g
- Carbohydrate: 18g
- Fiber: 2g
- Cholesterol: 59mg
- Sodium: 559mg
- 1 cup mayonnaise
- 1 teaspoon minced canned chipotle chili in adobo sauce, plus 1 tsp. sauce
- 2 teaspoons lime juice
- 2 large zucchini (about 1 lb.)
- 1/2 cup all-purpose flour
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 large eggs, beaten
- 1 cup panko
- 1/3 cup grated Parmesan
- Vegetable oil, for cooking
- 1. In a bowl, mix mayonnaise, chipotle, adobo sauce and lime juice. Cover and chill.
- 2. Trim ends from zucchini. Cut in half crosswise, then in half lengthwise. Cut each piece lengthwise into 4 sticks; trim away seeds. In a large ziplock bag, mix flour, 1 tsp. salt, pepper and Italian seasoning; seal bag and shake to mix. Add zucchini sticks and shake until zucchini is coated.
- 3. Line a baking sheet with parchment. Put eggs in a shallow bowl; mix panko and Parmesan in a separate bowl. Working with a few at a time, shake excess flour mixture off zucchini. Dip zucchini into eggs, then into panko mixture, pressing to adhere. Lay pieces on lined sheet. Continue until all zucchini pieces are coated.
- 4. Preheat oven to 250ºF; line a baking sheet with paper towels. Fill a large straight-sided skillet with oil to a depth of 1/2 inch. Warm over medium-high heat until a candy or deep-fry thermometer reads 350ºF. Working with a few pieces at a time, fry zucchini for 2 to 3 minutes, turning often with tongs, until golden and crispy. Do not crowd skillet. Transfer to baking sheet; sprinkle with additional salt, if desired. Keep warm in oven while you cook remaining zucchini. (Be sure to bring oil back to 350ºF before adding a new batch.) Serve with chipotle mayonnaise.
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