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Crispy Parmesan Crusted Zucchini Fries Recipe with Easy Garlic Aioli Dip

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These crispy Parmesan crusted zucchini fries are a quick, satisfying snack with a tender zucchini interior and a crunchy, cheesy coating, served with a creamy garlic aioli dip.

Ingredients

Scale
  • 3 medium zucchinis, washed and cut into fries (about 1/2 inch thick)
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 3 cloves garlic, minced finely
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • About 1/2 cup olive oil for frying
  • Salt and pepper to taste

Instructions

  1. Wash and dry the zucchinis thoroughly. Cut into sticks about 1/2 inch thick and 3 to 4 inches long, keeping them uniform for even cooking.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan, panko breadcrumbs, salt, and pepper (optionally add garlic powder).
  3. Dredge each zucchini stick first in flour, shaking off excess, then dip into eggs, letting excess drip off, and finally coat well in the Parmesan-panko mixture, pressing gently to adhere. Repeat coating if needed.
  4. Heat about 1/2 inch of olive oil in a heavy-bottomed skillet over medium heat (about 350°F / 175°C). Fry zucchini fries in batches without overcrowding for 2-3 minutes per side until golden brown and crispy.
  5. Remove fries with a slotted spoon or tongs and drain on paper towels. Season immediately with a little extra salt while still hot.
  6. While frying, mix mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl to make garlic aioli. Let it sit for at least 10 minutes to meld flavors.
  7. Serve the crispy zucchini fries hot with garlic aioli on the side. Optionally sprinkle fresh herbs on top.

Notes

Dry zucchini well before breading to prevent sogginess. Maintain medium heat while frying to avoid burning the crust or undercooking the zucchini. For a lighter option, bake at 425°F (220°C) for 20 minutes, flipping halfway. Breaded fries can be refrigerated uncooked for up to 2 hours before frying. Garlic aioli flavor intensifies if stored up to a week in the fridge.

Nutrition

Keywords: zucchini fries, Parmesan crusted zucchini, garlic aioli, crispy zucchini, easy snack, fried zucchini, healthy fries

Find it online: https://goldensimmer.com/crispy-parmesan-crusted-zucchini-fries-recipe-with-easy-garlic-aioli-dip/