Veggie Frite Recipe
crispy zucchini -or- eggplant fries tossed in parmesan reggiano & fresh parsley served w/ calabrian chili aioli
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Ingredients
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Vegetable Fries
Calabrian Chili Aioli
Method
Preparations for Veggie Fries
- 1
Prepare the Vegetables
Wash and dry the zucchini and eggplant. Cut them into fry-shaped sticks, approximately 1/4 inch thick.
- 2
Set Up Breading Station
In one shallow bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, combine the breadcrumbs, grated Parmesan Reggiano, salt, and black pepper.
Frying the Veggie Fries
- 3
Bread the Veggies
Dip each vegetable stick first into the flour, then into the beaten eggs, and finally coat them with the breadcrumb mixture.
- 4
Heat the Oil
In a large frying pan, heat the olive oil over medium-high heat until shimmering.
- 5
Fry the Veggies
Carefully add the breaded vegetable sticks to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side.
- 6
Drain and Toss
Remove the fried veggie fries from the oil and drain on paper towels. While still hot, toss them with chopped fresh parsley.
Preparing Calabrian Chili Aioli
- 7
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt. Mix well until smooth.
Serving
- 8
Plate the Dish
Serve the crispy veggie fries hot with a side of Calabrian chili aioli for dipping.