A wonderful alternative to French fries. In addition to serving these as a side dish, you can also serve them as appetizers. Let the aioli sit for about an hour before serving — it gives the flavors a chance to blend. Any leftover aioli is great on sandwiches, too. From “A Well-Seasoned Kitchen,” serves 4-6.
Ingredients
GARLIC AIOLI1 cup mayonnaise
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh garlic
2 tablespoons fresh lemon juice
FRIES1/4 cup flour
1 egg
1/2 cup Italian bread crumbs
1/3 cup grated Parmesan cheese
4 large portobello mushrooms
2 medium zucchini
Vegetable oil
Directions
In small mixing bowl, whisk together the mayonnaise, parsley, garlic and lemon juice to make the aioli. Cover and refrigerate until ready to use.
Place the flour in a shallow dish. In another shallow dish, whisk together the egg and 1 tablespoon of water. In a third shallow dish, stir together the bread crumbs and Parmesan cheese. Set aside.
Stem the mushrooms and scrape out the dark gills on the inside. Cut off the rough edges around the rim. Slice into 1/2-inch wedges. Slice off the ends of the zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges. Toss the mushroom and zucchini wedges in the flour to coat evenly, shaking off excess. Coat in egg mixture then roll in bread crumb mixture to coat. In a large frying pan, pour oil to depth of around 1 inch and heat over medium-high heat. Fry veggie fries until dark golden brown. Drain on paper towel and serve with the garlic aioli on the side.
Make ahead: The veggies can be breaded, covered and refrigerated for up to 2 hours before frying. Once fried, they can be held, in a dish lined with paper towel, in a warming oven or very low temperature oven for up to 1 hour.
