|Made these zucchini fries tonight for a side dish to go with burgers. I found the recipe on Pinterest from the website King Arthur Flour. I didn't make a full batch as it was just Kevin and I but the recipe was easy to half. We loved these and will making these again soon!|
1 Tbsp butter
1 medium onion, peeled and sliced
2 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp mustard (I used 1/2 Tbsp Dijon)
1 cup mayonnaise
Salt and pepper to taste (use very little)
* In a saucepan, melt the butter and sauté onions on medium until onions are soft and carmelized. Be patient, this will take between 15-20 minutes as you want the onions to be caramelized and brown in color. Remove from heat and put onions into a mini food processor. Add in the cider vinegar, honey and mustard and process until smooth. Let cool before you add the mayonnaise. Then fold in mayonnaise and season with salt and pepper. Spoon into container and store in refrigerator until ready to use.
3 medium zucchini, washed, ends cut off and cut each into 16 pieces
1 cup panko
1/2 cup freshly grated parmesan (I use the grated can Parmesan)
(original recipe calls for 1 Tablespoons pizza seasoning but I didn't use as the caramelized dip has so much flavor the Parmesan crust is perfect with out the extra seasoning)
Olive Oil cooking spray
2 large eggs, lightly beaten
* Place zucchini in a colander and sprinkle with salt. Drain for 30 minutes to an hour. This will help release the liquid in the zucchini and help to crisp up when baked.
* Pat dry with paper towels (this will remove excess salt).
* Preheat oven to 425 degrees.
* Line a large cookie sheet with aluminum foil (or parchment paper), spray with olive oil spray.
* Combine panko and parmesan in small bowl.
* Dip the zucchini in egg, and then toss in the panko mixture. So that the dry ingredients don't get soggy make sure you do one zucchini stick at a time. Takes time but this way the panko doesn't get soggy with egg. Line the zucchini on the baking sheet.
* Bake 12 minutes and turn zucchini over. Bake another 10-15 minutes or until golden/medium brown.
* Serve with a side of carmelized onion dip
Source: Inspired by King Arthur Flour