Name: Irresistible Crispy Zucchini Fries
Prep time: 38 min
Cook time: 29 min
Total time: 67 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Egg Yolk; 5 gram Parsley Leaves; 20 gram Parmesan; 2 gram Rum; 8 gram Salt; 10 gram Wholegrain Mustard; 1 piece Lemon; 5 gram Fresh Cilantro; 210 milliliter Olive Oil; 3 gram Honey; 5 gram Black Pepper; 2 piece Chicken Eggs; 8 gram Fresh Mint; 10 gram Full-fat Plain Yogurt; 2 piece Salt; 2 piece Zucchini; 100 gram Breadcrumbs; 1 piece Lime

Crispy Zucchini Fries with a Parmesan Crust

Step-by-step method

Let’s cook

At a glance

These crispy, herb-crusted zucchini fries get their charm from a double coating of egg and cheesy breadcrumbs before baking. The trickiest part is getting the crumbs to stick properly and avoiding over-salting the mixture since parmesan is already salty, but once they're in the oven for 25 minutes, you'll be rewarded with golden, crunchy fries that pair beautifully with a tangy lime-and-mint flavoured mayo.

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Cut the zucchini and beat the eggs

Cut the zucchini into cylinders about 6 cm long, then slice each one into small wedges. Season the eggs with salt and whisk well.

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2 piece
Zucchini

2 piece
Chicken Eggs

2 piece
Salt
2/9

Make the crumb mixture

Stir chopped herbs into the breadcrumbs, season lightly with salt and add the grated parmesan. Don't over-salt the crumb, as parmesan is already quite salty on its own.

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100 gram
Breadcrumbs

5 gram
Parsley Leaves

5 gram
Fresh Cilantro

3 gram
Fresh Mint

20 gram
Parmesan
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Double-coat the zucchini

Dip the zucchini pieces in egg, then in the crumb mixture, then back into the egg and crumbs again. Press the crumbs onto the zucchini so they stick as well as possible. Grease a baking tray with olive oil, arrange the zucchini fries on it and drizzle generously with more olive oil.

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10 milliliter
Olive Oil

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Bake and season at the end

Bake at 180°C for 25 minutes. Every oven is different, though, so really just bake until golden brown. Finish by seasoning the fries with coarse sea salt or Maldon salt and a good crack of pepper.

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3 gram
Salt

3 gram
Black Pepper
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Tip: make a bigger batch

Whatever you don't finish can go in the fridge — just pop them in the oven or an air fryer for 4 minutes before serving and they'll turn crispy again.
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Tip: about the mayonnaise

You can use a food processor, a hand mixer, or even a whisk by hand. The trick is whisking the oil into the yolks bit by bit. Two yolks will take in around 200 ml of oil (which is why it's such a calorie bomb). Separate the yolks carefully and add the oil very slowly.
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Make the mayonnaise

Separate the egg yolks from the whites. Season the yolks with salt, add a teaspoon of mustard and the lemon juice, then slowly whisk in the oil until the mayonnaise thickens.

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2 piece
Egg Yolk

3 gram
Salt

10 gram
Wholegrain Mustard

1 piece
Lemon

200 milliliter
Olive Oil
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Add flavour

Stir a little yogurt or sour cream into the finished mayonnaise to lighten it up. Add chopped herbs, a splash of cachaça — Brazilian rum (or another lime-and-mint flavoured soft drink, or kombucha) — and some honey.

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10 gram
Full-fat Plain Yogurt

5 gram
Fresh Mint

3 gram
Honey

2 gram
Rum
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Season to finish

Add lime juice and lime zest (this gives the mayonnaise a lovely kick and aroma). Season with salt and pepper. Add liquids a little at a time so the mayonnaise doesn't end up too runny.

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1 piece
Lime

2 gram
Salt

2 gram
Black Pepper

Step-by-step method

At a glance

Cut the zucchini and beat the eggs

For this step

Make the crumb mixture

For this step

Double-coat the zucchini

For this step

Bake and season at the end

For this step

Tip: make a bigger batch

Tip: about the mayonnaise

Make the mayonnaise

For this step

Add flavour

For this step

Season to finish

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Crispy Zucchini Fries with a Parmesan Crust

Ingredients — what you'll need

About this recipe

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