Zucchini Fries with Tangy Horseradish Dip
2015-06-02 18:46:50
Makes 4 to 6 servings
Dip
- 1 cup reduced-fat mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon ground red pepper
Fries
- 2 large zucchini, cut into sixths lengthwise and halved crosswise
- 1 cup Italian-seasoned bread crumbs
- 2 egg whites, lightly beaten
- 1½ cups panko (Japanese bread crumbs)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- For dip: In a small bowl, stir together all ingredients. Cover and refrigerate for up to 5 days.
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Place a wire rack on pan; spray rack with cooking spray.
- In a shallow bowl, place seasoned bread crumbs. In a second shallow bowl, place egg whites. In a third shallow bowl, combine panko, salt, and pepper. Dip each zucchini piece in seasoned bread crumbs; dip in egg white to coat, letting excess drip off. Dredge in panko mixture. Place on prepared rack.
- Bake for 20 to 25 minutes or until golden brown. Serve immediately with dip.
Paula Deen Magazine https://pauladeenmagazine.com/