Zucchini Fries with Lemon Basil Aioli // Serves 6
4 medium zucchini, about 2 pounds
1 cups flour
3 large eggs, beaten
1 ½ cups seasoned breadcrumbs
Canola oil, for frying
Lemon Basil Aioli, recipe follows
Fill a large Dutch oven with 2” worth of canola oil.
Heat the oil to 325 degrees; use a candy thermometer to monitor the temperature.
Clean and thoroughly dry the zucchini.
Remove the tops and bottoms of the zucchini.
Cut each zucchini in half, then cut each half into ¼” thick matchsticks.
In a shallow bowl, combine the flour with 1 tablespoon of salt and stir to combine.
Dredge the zucchini in the flour mixture, shaking off any excess.
Dip the zucchini in the egg, allowing any excess to drip off.
Coat the zucchini with the breadcrumbs.
Fry the zucchini, in batches, until golden brown on all sides, about 2-3 minutes.
Transfer to a wire rack to drain and season with salt.
Serve with Lemon Basil Aoili
Lemon Basil Aioli
½ teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon honey
¼ teaspoon salt
½ cup basil leaves, lightly packed
1 small clove garlic, optional
¾ cup mayonnaise
Combine the lemon zest, lemon juice, oil, honey, salt, basil and garlic, if using, in a mini food processor.
Process until smooth.
Add the mayonnaise and pulse, scraping down the sides, until fully combined.
Transfer to a storage container and refrigerate for at least 1 hour.
Stir before serving.