Zucchini fries with chipotle mayonnaise
| Serves: | 4 |
Ingredients
- 2 Whole dried chipotle chillies, soaked in boiling water, drained and finely chopped
- 1 tsp Chilli con carne spice mix
- 450 g Zucchini, ends trimmed, cut in half crosswise, then in half lengthwise. Cut each piece lengthwise into 4 sticks and remove seeds.
- 3 Tbsp vegetable oil
- 1/3 cup pecorino cheese, grated
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- black pepper
- 1/2 tsp salt
- 500 g cake flour, plus extra for dusting
- 4 Tbsp lime juice
- 1/2 cup French style mayonnaise
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the chipotle mayonnaise, mix the mayonnaise, chipotle chillies and lime juice. Cover and set aside.
- Put the flour, salt, pepper and chilli con carne spice mix in a large ziplock bag. Seal the bag and shake to mix.
- Add the zucchini sticks and shake until they are well coated with the flour mix.
- Place the eggs in a shallow bowl and mix well.
- Mix the panko breadcrumbs and grated Pecorino cheese in a separate bowl.
- Shake the excess flour mixture off the zucchini sticks, dip them into the egg, then into the panko Pecorino mixture, pressing down to ensure it sticks. Continue until all the zucchini pieces are coated.
- Fill a large pan with oil to a depth of 1cm. Heat the oil until hot but not smoking.
- Fry the zucchini a few pieces at a time for 2 to 3 minutes, turning often with tongs, until golden and crispy. Do not crowd the pan.
- Transfer to a plate lined with paper towel and sprinkle with salt.
- Serve with chipotle mayonnaise.
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