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
Details
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.
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