Zucchini Fries with Tangy Horseradish Dip

By á-178825

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

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

Preparation

Step 1

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.