How to make the perfect Zucchini Fries with a side of Garlic Aioli
Start with your preparation of sauce and add Zucchini fries to oven with after 25 minutes of the garlic cloves baking (i.e. the last 20 minutes remaining)
For the Zucchini Fries:
1 cup plain bread crumbs
1/4 cup grated Parmesan or pecorino
1 teaspoon crushed red pepper
1/8 teaspoon dried oregano
1/8 teaspoon salt
Dash of pepper
2 large eggs, beaten
4 – 5 Zucchinis
Preheat oven to 220˙C.
Then begin to line your baking sheet with parchment paper.
In a large flat dish/ bowl, mix together your bread crumbs, Parmesan cheese, oregano, finely chopped mint, crushed red pepper flakes, salt and pepper.
Take a medium sized bowl and beat two eggs till mixed.
Cut the zucchini into batons in your desired shape and size, I personally prefer keeping them long but still a bit chunky like your traditional shaped fries.
One by one, dip your zucchini fries in the beaten eggs.
Transfer to the plate with bread crumb mixture, being sure to coat the zucchini thoroughly.
Once you have done the above place the zucchini fries as you go along on the baking sheet.
Bake for 15-20 minutes.
Set a timer to flip fries every ten minutes for even baking.
Remove from oven and serve on platter alongside the Garlic Aioli.
For the Roasted Garlic Aioli:
1 whole head garlic
1 tablespoon olive oil
3/4 cup mayonnaise
Salt and Pepper
1 sprig of chives, diced
Preheat oven to 200 F.
In a small bowl, pour olive oil over peeled whole cloves. Add a dash of salt and pepper to the cloves.
Wrap it in foil and bake for 45 minutes.
Allow for it to cool.
Take the garlic out of its shell and add to a food processor,
You can now add the mayonnaise to the mixture. If needed, a dash more of salt and pepper.
Use the pulse option until the mixture is smooth in texture.
Transfer the Garlic Aioli to your serving bowl and stir in freshly chopped chives.