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.