Veggies Fries Recipe with Garlic Aioli

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

No ratings yet

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 Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Keyword: Veggie Fries with Garlic Aioli

Servings: to 6 servings

Calories: 558kcal

Author: Lee Clayton Roper

Ingredients

Garlic Aioli

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

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).

Veggie Fries

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.

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.

Nutrition