Zucchini Fries with Tangy Horseradish Dip

4-6 servings. Paula Deen. Can make dip ahead & refrigerate up to 5 days.

Zucchini Fries with Tangy Horseradish Dip
Zucchini Fries with Tangy Horseradish Dip

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lg zucchini, halved crosswise

  • 1

    c Italian seasoned bread crumbs

  • 2

    egg whites, lightly beaten

  • 1 1/2

    c panko bread crumbs

  • 1

    t kosher salt

  • 1

    t ground black pepper

  • Tangy Horseradish Dip (recipe follows)

  • Tangy Horseradish Dip (makes about 1 1/2 c)

  • 1

    c mayonnaise

  • 2

    T ketchup

  • 2

    T preparred horseradish

  • 1

    t paprika

  • 1

    t dried oregano

  • 1

    t ground black pepper

  • 1/2

    t ground red pepper

Directions

In med bowl whisk together all horseradish dip ingredients. Cover & refrigerate up to 5 days. Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a wire rack on preparred pan; spray rack with nonstick cooking spray. Cut zucchini halves lengthwise into 8 wedges each. In shallow bowl place seasoned bread crumbs. In a separate shallow bowl place egg whites. In another shallow bowl place panko, salt & pepper. Dip each zucchini piece in seasoned bread crumbs; dip in egg white to coat letting excess drip off. Dredge in panko mixture. Place on prepared rack. Bake 20-25 min until golden brown. Serve immediately with tangy horseradish dip.

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