- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh garlic
- 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
- In a small mixing bowl, whisk together mayonnaise, parsley, garlic and lemon juice to make the aioli.
- Cover and refrigerate until ready to use (best if aioli sits for at least 30 minutes to allow the flavors to blend).
- 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.
- 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.
- Slice off ends of zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges.
- 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.
- 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.
- Drain on paper towel and serve with the Garlic Aioli on the side.
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.
- Category: side dishes, appetizers
- Method: Frying
- Cuisine: American