Zucchini Fries with Roasted Garlic Aioli and Sriracha Mayo
There’s something magical about taking a humble vegetable like zucchini and turning it into something that tastes indulgent. These zucchini fries do exactly tha, golden, crunchy, and packed with flavor without the guilt of deep-frying.
The secret lies in the light breading and oven-baking (or air frying, if you prefer!) that gives them a perfect crunch. Pair that with creamy roasted garlic aioli for a smooth, savory touch, and add Sriracha mayo for those who love a little heat.
Whether you’re entertaining friends, serving a side dish, or looking for a fun way to get the family to eat more veggies, this recipe delivers every time.
o Make Roasted Garlic Aioli:
- Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30–35 minutes until soft.
- Squeeze out the roasted garlic and mix with mayonnaise, lemon juice, and salt until smooth.
To Make Sriracha Mayo:
- In a small bowl, mix mayonnaise, Sriracha, and lime juice until well combined.
Serving Suggestion:
Serve your crispy zucchini fries hot with a side of both sauces for dipping. Garnish with chopped parsley or a sprinkle of Parmesan for extra flavor.
