Ingredients:

  • 2 medium zucchini, about 1 pound (450g), sliced into 1/4-inch thick fries
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup all-purpose flour (60g), plus more for dusting
  • 2 large eggs
  • 1 cup panko breadcrumbs (55g), or Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese (25g), optional
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon dried oregano (2.5ml)
  • Vegetable oil, for frying (about 3 cups / 720ml)
  • 1/2 cup mayonnaise (120ml), good quality (Hellmann's or similar)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15ml), fresh
  • 1 teaspoon lemon zest (5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/8 teaspoon black pepper (.625ml)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Slice the zucchini into fries. Toss with salt and pepper. Place in a colander to drain excess moisture for 15 minutes. Pat dry with paper towels.
  2. In separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with Parmesan cheese (if using), garlic powder, and oregano.
  3. Dredge each zucchini fry in flour, shaking off excess. Dip in the egg, allowing excess to drip off. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere. Place breaded zucchini on a baking sheet.
  4. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes.
  5. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, pepper, and parsley (if using). Cover and refrigerate until ready to serve.
  6. Pour vegetable oil into a large skillet or deep fryer to a depth of about 1 inch (2.5cm). Heat over medium-high heat until the oil reaches 350°F (175°C).
  7. Working in batches (don't overcrowd the pan!), carefully add the breaded zucchini to the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the fried zucchini with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt. Serve hot with the lemon-garlic aioli.