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Make Zucchini Fries with Chipotle Mayonnaise as a fun party snack, or for a fun and new taste twist on classic french fries.

Recipe by MyRecipes August 2013

Gallery

Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
cook:
3 mins
total:
28 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix mayonnaise, chipotle, adobo sauce and lime juice. Cover and chill.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

418 calories; fat 36g; saturated fat 5g; protein 6g; carbohydrates 18g; fiber 2g; cholesterol 59mg; sodium 559mg.
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