Baked Zucchini Fries with Truffle Mayo


Move over, Mr. Potato. There's a new fry in town! Zucchini is cut into sticks and dipped into an egg wash and panko. The zucchini is then baked to crisp perfection and served with a luscious Truffle Mayo for an excellent snack or side dish. If you think that this must be the best snack ever, you're right. I mean, healthy and delicious is pure perfection to me. These yummy fries are best when served right out of the oven.


Ingredients for Zucchini Fries with Truffle Mayo:


Zucchini:

3 zucchini

1 cup Seasoned Panko

1 cup grated parmesan cheese

2 eggs + 4 tablespoons of water, lightly beaten

cooking spray


Truffle Mayonnaise:

3/4 cup light mayo

2 cloves garlic, pressed or finely minced

3 teaspoons Black Summer Truffle Sauce


Time-Saving Tips: Cut the zucchini into fries up to a day in advance and keep refrigerated until ready to use. Use a disposable pan for baking, and then there is no cleanup. Prepare the Truffle Mayonnaise up to a few hours in advance.


Let's see what we need.

We're ready to cook.


Combine the Truffle Mayonnaise ingredients and refrigerate until ready to use.


I like to get all of my ingredients ready before starting. Slice the zucchini into "fries." I find cutting the vegetable in half crosswise is a good way to get started. Depending on the size of the zucchini will help determine how many slices you make. In a pie plate, combine the panko and cheese.


To get started, dip each slice of zucchini in the egg wash then coat the pieces in the panko mixture.


Coat disposable pans with cooking spray and transfer the zucchini to the pans. Spray the top of the zucchini and place in a preheated 425-degree oven. Roast until the bottoms start to brown and flip; continue baking until golden.


They're ready! Zucchini Fries with Truffle Mayo are so delicious that they're hard to stop eating. Perfect with cocktails, watching the game, movie night, or a side to grilled steak, it doesn't get much better than this dish.


Zucchini Fries with Truffle Mayo:


Zucchini:

  • 3 zucchini

  • 1 cup Italian Seasoned Panko

  • 1 cup grated parmesan cheese

  • 2 eggs + 4 tablespoons of water, lightly beaten

  • cooking spray


Truffle Mayonnaise:

  • 3/4 cup light mayo

  • 2 cloves garlic, pressed or finely minced

  • 3 teaspoons Black Summer Truffle Sauce

  • Combine the Truffle Mayonnaise ingredients and refrigerate until ready to use.

  • I like to get all of my ingredients ready before starting. Slice the zucchini into "fries." I find cutting the vegetable in half crosswise is a good way to get started. Depending on the size of the zucchini will help determine how many slices you make. In a pie plate, combine the panko and cheese.

  • To get started, dip each slice of zucchini in the egg wash then coat the pieces in the panko mixture.

  • Coat disposable pans with cooking spray and transfer the zucchini to the pans. Spray the top of the zucchini and place in a preheated 425-degree oven. Roast until the bottoms start to brown and flip; continue baking until golden.

  • Time-Saving Tips: Cut the zucchini into fries up to a day in advance and keep refrigerated until ready to use. Use a disposable pan for baking, and then there is no cleanup. Prepare the Truffle Mayonnaise up to a few hours in advance.

2018 Cranberry Walk