Crispy Baked Cheesy Zucchini Fries With Sriracha Lime Mayo – a delicious recipe with Fries, flour, egg, water, breadcrumbs, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.
2
Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.
3
To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries - I found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again.
4
Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.
5
While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).
189
kcal
Calories
6
g
Fat
24
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Fries, 2 tablespoons all-purpose flour, 1 large egg, 1 tablespoon water, and more.
Yes, Crispy Baked Cheesy Zucchini Fries With Sriracha Lime Mayo falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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