V is for: Veggie Fries {baked} with Sriracha Mayo

Remember the avocado fries I made a few months back?

Well, in the span of five months, they have become the most popular post on the blog, nearing 20K page views and recently exceeding even my jello shots if you can believe that.

So when Brit.co asked me to come up with a healthy take on a traditionally unhealthy recipe, I decided another version of these fries needed to make a comeback.

It’s the same breading of panko, pine nuts and Parmesan, but instead of avocados, I used a combo of zucchini, green beans and asparagus. I whipped up a quick Sriracha Mayo to serve as a dipping sauce and was instantly reminded of why those avo fries are so popular. You’ve got to give ’em a try. Great use of garden veggies and a nice healthy alternative to their potato cousins. Click here to get step by step instructions.

Veggie Fries with Sriracha Mayo

by Jaymee Sire

Keywords: bake snack appetizer side vegetarian sriracha green beans zucchini asparagus

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Ingredients

1/2 pound vegetable of choice (zucchini, green beans, asparagus, etc)
1/4 cup Parmesan cheese
1/4 cup pine nuts
3 teaspoons Cajun seasoning, divided use (or your favorite seasoning blend)
2 large eggs
1 tablespoon olive oil
1/2 cup flour or pancake mix
2 tablespoons low-fat mayonaise (or lemonaise)
1-2 teaspoons Sriracha

Instructions

Combine panko, pine nuts, some Cajun seasoning and a little Parmesan.
If you are using zucchini, cut them into long wedges. If you are using asparagus, snap off the woody ends. If you are using green beans, snap or trim the ends.
Put flour in tray #1. Mix eggs, a little olive oil and some Cajun seasoning in tray #2. Tray #3 will hold the panko mixture. Dip veggies first in flour, then egg wash, then breading. Place breaded veggies on a baking sheet coated with cooking spray. Bake for 15-20 minutes, until crispy and browned, turning once.
Mix Sriracha and mayo and serve with veggie fries.