Zucchini Fries with Roasted Garlic Aioli and Sriracha Mayo

By rebecca78

Start with roasting the garlic for the garlic aioli, as it needs to cook for 45 minutes. While the zucchini is baking, finish the two aiolis.

Ingredients

• For Zucchini Fries:
• 1 cup plain bread crumbs (homemade or storebought)
• 1/4 cup grated Parmesan or pecorino
• 1 teaspoon crushed red pepper (scale back to 1/4 teaspoon if you’re adverse to spice)
• 1/8 teaspoon dried oregano
• 1/8 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• 4-5 zucchini
• For Roasted Garlic Aioli:
• 1 whole head garlic
• 1 tablespoon olive oil
• 3/4 cup mayonnaise
• Salt and Pepper
• 1 sprig of chives, diced
• For Sriracha Mayonnaise:
• 1/2 cup mayonnaise
• 1 tablespoon of Sriracha
• Dash of salt

Details

Adapted from acozykitchen.com

Preparation

Step 1

Aioli:
Preheat oven to 400 F.

Lop off the top of the garlic, exposing the cloves, and discard. Pour the olive oil on top and add dash of salt and pepper. Wrap it in foil or parchment and bake for 45 minutes. Let cool.

Take the garlic out of its shell and add to a food processor, along with mayonnaise, salt and pepper. Pulse until smooth. Transfer aioli to a bowl and stir in chives.

Fries:
Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.

Cut the zucchini into batons (cut them in three, long ways, and then halve them). One by one, dip the zucchini batons in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the zucchini thoroughly. Place the bread crumb covered zucchini on the baking sheet and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. Remove and serve with sauces.

Mayo:
Add all three ingredients to a small bowl and mix. If you like it more spicy, add more Sriracha.