Let me tell you a story: I come home to my parents’ house and I was accosted by my father in a slight rage because the smell of garlic woke him up and he was disgusted. So disgusted he had to open every window in the house and told everyone he saw that day how awful I made the house smell. Here is the thing, don’t most people like the smell of garlic? I think it smells fantastic and the roasted garlic is well worth the effort in the finished product.
When looking for a recipe to make for this month’s Secret Recipe Club, I wanted to make a non-dessert. I had been eating a lot of baked goods and other unhealthy food. When I looked through Rebekah’s Family Food and Fun recipe index there were a ton of fantastic looking desserts and main dishes. Unfortunately in addition to being a garlic-hater, my dad dislikes many foods like onions, any non-meat item, and spices. My choices were limited, but then I saw the zucchini fries.
Zucchinis are abundant and in season, so let’s utilize them in a crispy snack with a spicy sauce. This snack turned into my lunch one day, snacks for a full day, and breakfast the next day. I ate the whole batch myself minus 2 pieces my mom tried. True story.
The zucchini is soft but the outside coating is super crispy. If you don’t have, or don’t want to use the shake and bake mix, click on the link below to find the original recipe. I normally don’t use mixes, but I worked with what I had, it can be difficult to find ingredients in the midwest. It’s not just the midwest, I get frustrated when the grocery store in the Rockaways doesn’t have the ingredients I need.
Dipping the crispy, flavorful zucchini into a slightly spicy, garlicy mayo makes the whole experience fantastic. I like a little bit of spice, but not too much, you know what I mean? I like a slight burn on my lips that keeps me coming back for more. If you like something actually spicy, add more chipotle, but use caution! Anyway, I highly suggest you make these zucchini fries for yourself or for a party. They are easy and tasty and addicting. Thanks for the recipe Rebekah!
Zucchini Fries with Chipotle Garlic Mayo
Zucchini Fries adapted from Rebekah’s Family Food and Fun
Chipotle Garlic Mayo adapted from Saveur
Yield – 4-6 servings as a side, 2 for a crazy lady
1 pound (about 3) zucchini
1/3 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
freshly ground black pepper
2 tablespoons water
2 packets seasoned shake and bake panko bread crumbs
Chipotle Garlic Mayo
5 cloves garlic
3/4 cup mayo
2 tablespoons lemon juice
1 1/2 tablespoons adobo sauce
salt + pepper
- Fries – Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
- Trim the ends of the zucchini, cut in half and then half lengthwise. Cut each quarter into 4 or 6 pieces based on thickness. Set aside.
- Add the flour, garlic powder, chili powder, salt, paprika, and pepper to a gallon sized bag. Shake around. Add the zucchini and shake some more to coat each piece.
- In a small bowl beat together the egg and water. Place the panko is a separate bowl.
- Dip each piece of zucchini in the egg mixture and then the panko, be sure to fully coat the zucchini. Place the zucchini on the cookie sheet making sure they don’t touch.
- Bake the zucchini fries for 15-20 minutes or until brown and crispy. Turn once in the middle.
- Mayo – Peel and finely chop the garlic. Place in a dry saute pan and cook until browned, about 6 minutes. Let cool slightly.
- Stir together the mayo, lemon juice, and adobo sauce carefully. Stir in the garlic and season to taste with the salt and pepper.
- Set aside for dipping.
- Best enjoyed the day they are made!
Visit all the other recipes from this week’s reveal!