Crunchy Baked Zucchini Fries With Basil Aioli
December 01, 2016
"From Super Food Ideas August'16"
- Serving Size: 1 (245.9 g)
- Calories 406.6
- Total Fat - 27.7 g
- Saturated Fat - 5 g
- Cholesterol - 112.1 mg
- Sodium - 319 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 3.3 g
- Sugars - 7.5 g
- Protein - 14.4 g
- Calcium - 197 mg
- Iron - 3.5 mg
- Vitamin C - 27 mg
- Thiamin - 0.3 mg
Preheat oven to 200C/220C fan forced.
Place a wire rack on a large baking tray and spray rack liberally with oil.
Cut zucchini into 1.5cm x 8cm batons.
Place flour on a large plat and season with salt and pepper.
Lightly whisk eggs in a shallow bowl and combine breadcrumbs, parmesan, pine nuts, sesame seeds and garlic salt on another plate.
Lightly coat zucchini in flour, shaking off excess and dip in egg mixture and then into breadcrumb mixture, pressing lightly to secure crumbs.
Place on prepared rack and spry with oil and bake for 15 to 20 minutes or until golden and crisp.
Meanwhile combine oil and basil in a small bowl and season with salt and pepper.
Place aioli in a bowl and swirl basil mixture through aioli and serve zucchini fries with basil aioli.
Tips & Variations
- Olive oil cooking spray