Zucchini Fries with Tangy Horseradish Dip

zucchini fries
Zucchini Fries with Tangy Horseradish Dip
Makes 4 to 6 servings
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  1. 1 cup reduced-fat mayonnaise
  2. 2 tablespoons ketchup
  3. 2 tablespoons prepared horseradish
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon dried oregano
  6. 1 teaspoon ground black pepper
  7. ½ teaspoon ground red pepper
  1. 2 large zucchini, cut into sixths lengthwise and halved crosswise
  2. 1 cup Italian-seasoned bread crumbs
  3. 2 egg whites, lightly beaten
  4. 1½ cups panko (Japanese bread crumbs)
  5. 1 teaspoon kosher salt
  6. 1 teaspoon ground black pepper
  1. For dip: In a small bowl, stir together all ingredients. Cover and refrigerate for up to 5 days.
  2. Preheat oven to 400°. Line a rimmed baking sheet with foil. Place a wire rack on pan; spray rack with cooking spray.
  3. 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.
  4. Bake for 20 to 25 minutes or until golden brown. Serve immediately with dip.
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