Veggie Fries with Lemon-Garlic Aioli offer a tasty twist on traditional French fries. Large Portobello mushroom and zucchini wedges are dusted with flour, dipped in beaten egg, coated with a mixture of Italian breadcrumbs and fresh Parmesan cheese, and then fried until crispy and golden brown. The crispy exterior gives way to a soft, moist interior that pairs perfectly with the tangy lemon and garlic aioli (mayonnaise) dip. Give them a try and you’ll never go back to plain fries again!

(Photo by Laurie Smith)
Table of Contents
  1. This Veggie Fries Recipe is Better than Potato Fries
  2. Vegetables Fries Ingredients
  3. Lemon-Garlic Aioli Ingredients
  4. How to make Veggie Fries
  5. How to make Lemon-Garlic Aioli
  6. Fried Veggie Sticks Tips & Tricks
  7. How to serve Vegetable Fries
  8. Vegetable French Fries Storage
  9. More Easy Recipes You’ll Enjoy
  10. Veggies Fries Recipe with Garlic Aioli

This Veggie Fries Recipe is Better than Potato Fries

Let’s face it, the majority of the flavor in French fries doesn’t come from the potatoes, but from the oil they are fried in, the salt sprinkled on top and the dipping sauce. But these Veggie Fries are different. The natural flavors inherent in Portobello mushrooms and zucchini are only enhanced by the coating of sharp, nutty Parmesan cheese and herb-y Italian breadcrumbs. Enjoy multiple layers of flavor in every crunchy, earthy bite of these delicious fries!

Vegetables Fries Ingredients

Here’s what you’ll need to make these crowd-pleasing fries:

  • All-purpose flour, preferably unbleached
  • Large egg
  • Italian bread crumbs
  • Grated Parmesan cheese
  • Large Portobello mushrooms
  • Medium zucchini
  • Vegetable oil

Variations: Add or substitute yellow (summer squash), carrots and/or green beans.

Lemon-Garlic Aioli Ingredients

You only need 4 ingredients to make this sharp, tangy mayonnaise:

  • Prepared Mayonnaise (I like Hellmann’s or Best Foods brand)
  • Fresh parsley – flat leaf (Italian) or curly will both work
  • Fresh lemon juice
  • Fresh garlic

How to make Veggie Fries

  1. Prep for breading veggies.
    Place flour in a shallow dish. In another shallow dish, whisk together egg and water. In a third shallow dish, stir together bread crumbs and Parmesan cheese. Set aside.
  2. Prep mushrooms.
    Stem the mushrooms and scrape out dark gills on the inside (I like to use a grapefruit spoon). Cut off any rough edges around the rim. Slice into 1/2-inch wedges.
  3. Prep zucchini.
    Slice off ends of zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges.
  4. Bread vegetables.
    Toss mushroom and zucchini wedges in the flour to coat evenly, shaking off excess. Next, coat in egg mixture, then roll in bread crumb mixture to coat.
  5. Fry vegetables.
    In a large frying pan, pour oil to depth of around 1 inch and heat over medium-high heat. Fry veggie fries, in batches, until golden brown.
  6. Drain and serve.
    Drain on paper towel and serve with Lamon-Garlic Aioli on the side.

Can I make Veggie Fries in an air fryer?

Yes, you can make these fries in an air fryer. They won’t come out quite as crunchy, but are still delicious. Preheat fryer to 400 degrees. Spray with oil or nonstick cooking spray. Place breaded veggies in a single row and spray again with oil. Cook for 6 minutes; use tongs to turn veggie sticks over and continue cooking until golden brown and crispy, around another 5 to 6 minutes. (You may need to cook in batches.)

How to make Lemon-Garlic Aioli

  1. Whisk together ingredients.
    In a small mixing bowl, whisk together mayonnaise, parsley, garlic and lemon juice to make the aioli.
  2. Refrigerate.
    Cover and refrigerate until ready to use (best if aioli sits for at least 30 minutes to allow the flavors to blend).
Siver cups filled with Veggie Fries in a napkin, with Lemon-Garlic Aioli on the side

Fried Veggie Sticks Tips & Tricks

  • You can use just all zucchini, all mushrooms, or a mixture with yellow squash as well.
  • In addition to serving the Veggie Fries as a side dish, I have also made these delectable wedges ahead of time (see instructions in the Note below) and passed them as an appetizer at a cocktail party. Everyone loved them!
  • I recommend letting the aioli sit for around an hour before serving – it’s gives the flavors a chance to blend. Any leftover is great on sandwiches or turkey burgers, too!

How to serve Vegetable Fries

These fries can be served either as an appetizer or a side dish. As an appetizer, place them on a round platter with the Aioli in a bowl in the center of the dish, and pass them as they are best eaten warm. As a side dish, serve them on a buffet, passed at the table (family style), or plated with the main course.

Vegetable French Fries Storage

The veggies can be breaded, covered and refrigerated for up to 2 hours before frying. Once fried, they can be held in a dish lined with paper towel, in a warming oven or very low temperature oven (200 degrees) for up to 1 hour.

If you have any leftover fries (I never have!), place them in a covered container in the refrigerator for up to 2 days. To reheat, spray a large skillet with oil or nonstick cooking spray and heat over medium-high heat. Add fries and cook, stirring often, until heated through.

silver cups lined with white paper napkins, and filled with Veggie Fries. Lemon Garlic Aioli is on the side

More Easy Recipes You’ll Enjoy

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Siver cups filled with Veggie Fries in a napkin, with Lemon-Garlic Aioli on the side

Veggies Fries Recipe with Garlic Aioli

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Crowd-pleasing Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Portobello mushroom and zucchini wedges are dusted with flour, dipped in egg, coated with a an Italian breadcrumb-Parmesan cheese mixture, then fried until crispy. Serve with tangy Lemon-Garlic Aioli.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian

Ingredients

Scale

Garlic Aioli

  • 1 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh garlic

Veggie Fries

  • 1/4 cup all-purpose flour, preferably unbleached
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup Italian bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 4 large Portobello mushrooms
  • 2 medium zucchini
  • Vegetable oil

Instructions

Garlic Aioli

  1. In a small mixing bowl, whisk together mayonnaise, parsley, garlic and lemon juice to make the aioli.
  2. Cover and refrigerate until ready to use (best if aioli sits for at least 30 minutes to allow the flavors to blend).

Veggie Fries

  1. Place flour in a shallow dish.
  2. In another shallow dish, whisk together egg and water.
  3. In a third shallow dish, stir together bread crumbs and Parmesan cheese. Set aside.
  4. Stem the mushrooms and scrape out dark gills on the inside (I like to use a grapefruit spoon). Cut off any rough edges around the rim. Slice into 1/2-inch wedges.
  5. Slice off ends of zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges.
  6. Toss mushroom and zucchini wedges in the flour to coat evenly, shaking off excess. Coat in egg mixture, then roll in bread crumb mixture to coat.
  7. In a large frying pan, pour oil to depth of around 1 inch and heat over medium-high heat. Fry veggie fries, in batches, until golden brown.
  8. Drain on paper towel and serve with the Garlic Aioli on the side.

Notes

Make ahead: The veggies can be breaded, covered and refrigerated for up to 2 hours before frying. Once fried, they can be held in a dish lined with paper towel, in a warming oven or very low temperature oven for up to 1 hour.

  • Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Category: side dishes, appetizers
  • Method: Frying
  • Cuisine: American
Siver cups filled with Veggie Fries in a napkin, with Lemon-Garlic Aioli on the side

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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