Ingredients:
- 2 medium zucchini, sliced into 1/4 inch chips
- 1 cup bread crumbs
- 1/2 cup parmesan cheese
- 1 tsp each paprika
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp chili powder
- 1/2 tsp each black pepper
- 1/2 tsp thyme
- 1/3 cup all-purpose flour, for dredging
- 2 eggs
Slice your zucchini, sprinkle lightly on both sides with salt and set on a baking rack for about 20 minutes to drain some of their liquid.
In the meantime, mix the bread crumbs, cheese, and herbs/spices.
Pat dry the zucchini slices, then dredge them all on both sides in the flour. Set aside again while you set up your breading station with the eggs and the bread crumbs.
Dip the zucchini slices in the bitten eggs, then gently lay them on both sides in the bread crumb mixture. Make sure they get good coverage.
Put the zucchini slices on baking racks on a sheet pan. That way they’ll get hot air above and below evenly, and you won’t have to flip them halfway through the bake.
Slide the pans into a 425°F oven for about 20 minutes or until the breading is browned in spots.
Meanwhile make the dipping sauce:
Ingredients:
- 1 tsp dried onion
- 2 cloves garlic, minced
- 2 tsp chipotle sauce
- 1/2 tsp tabasco sauce
- 2 tsp dijon mustard
- 2 tbsp cider vinegar
- 2 tbsp honey
- 2/3 cup mayonnaise
- 1/3 cup plain greek yogurt
Mix all the ingredients in a bowl, chill for about 6 minutes and serve with warm zucchini fries.
Inspired by foodiesarsenal
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