Baked Zucchini Fries

An easy way to lighten up your traditional french fry for summer entertaining.
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4


For the Fries

  • 2 Medium Zucchini skin on, sliced into 1/4 inch fries
  • 3 Tablespoons of salt
  • 2 large eggs
  • 1 cup of flour
  • 1 cup of panko crumbs
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Cayenne
  • Salt and Pepper to Taste
  • Pam Canola Oil Pump Spray

For the Cilantro Aioli

  • 1/3 cup of cilantro
  • 1/2 lemon juice
  • 1 clove of garlic
  • 3/4 cup mayonnaise


For the Zucchini Fries

  1. Line a cooking sheet with a paper bag and layer your zucchini fries on them. Generously sprinkle salt over the top of the fries. Place in Fridge for an hour up to over night to Salt Cure and pull the moisture out of the fries.
  2. When you've finished salt curing your fries, you'll notice the water droplets that have pooled on top of the fries, wipe those off with a paper towel.
  3. Preheat your oven to 425 Degrees F.
  4. Place your flour in one bowl, then mix your panko and seasonings in another bowl. Break your eggs into a bowl and scramble the yolk and whites together.
  5. Take one zucchini fry and dip it in the flour, then egg, then panko, and place it on a baking rack that has been sprayed with Pam Canola Oil Pump Spray.
  6. Repeat the process until all fries have been dredged in panko crumb.
  7. Spray the top of the fries with more Pam Canola Oil Pump Spray, then bake in the oven for 15-20 minutes until the panko starts to get golden brown. No need to flip the fries.

To Make the Aioli

  1. While the fries are cooking, in a food processor, combine all aioli ingredients and pulse until it's well blended. Store in fridge until ready to serve.
  2. When fries are done, remove from cooking rack, and serve with aioli.