Crispy Zucchini Fries with Aioli

Ingredients

• 3 medium zucchini, cut into 3-inch spears
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup aioli, for serving

Method

1. 1

   Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top, if available.

2. 2

   Cut the zucchini into 3-inch spears, about 1/2 inch thick, and pat dry with paper towels to remove excess moisture.

3. 3

   Set up a dredging station: place the flour in one shallow bowl, whisk the eggs in a second bowl, and combine the panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a third bowl.

4. 4

   Dredge each zucchini spear in flour, shaking off excess, then dip in egg, then coat thoroughly in the panko mixture, pressing to adhere.

5. 5

   Arrange the coated spears in a single layer on the prepared baking sheet, leaving space between each piece.

6. 6

   Bake until golden and crisp, 20 to 25 minutes, flipping halfway through.

   20:00 · Bake zucchini fries
7. 7

   Switch the oven to broil and broil the fries for 2 to 3 minutes to deepen the color, watching closely to prevent burning.

   2:00 · Broil for extra crispness
8. 8

   Let the fries rest on the baking sheet for 5 minutes before serving with aioli for dipping.

   5:00 · Rest before serving