We rejoiced at the opening of the Grill’d outlet at Harbour Town — no more long trips to Robina Town Centre just to get our fix of their mouthwatering zucchini fries (chips, if you’re from around here, but we’ll call them ‘fries’ for the sake of my international audience). Though I suppose we’d travel just about any distance to get our hands on them. Grill’d just does theirs so well. Of course, they’re dunked in a million kilojoules of oil and deep-fried like crazy. Not exactly good for our arteries. That’s why we decided to create our own “healthy” oven-baked version.
With a crispy parmesan coating and a tender, juicy, melt-in-your-mouth interior, these fries make the ultimate veggie side dish! And they taste even better when they’re amped up with some homemade herbed mayo! Both the fries and the mayo are incredibly easy to make, and you can find any number of creative variations online. They make a good weekend project when you feel like a fancy Saturday afternoon snack!
We also made some fully loaded burgers from scratch to complete the whole Grill’d experience, but we’ll save that recipe for another day.
Oven-Baked Zucchini Fries
3 zucchinis (courgettes)
2 eggs, lightly beaten
1/2 cup all-purpose flour
1 cup breadcrumbs (we used panko)
1/2 cup grated parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
sea salt and ground black pepper, to taste
- Preheat oven to 200°C and line a large baking tray with non-stick baking paper.
- Cut each zucchini lengthwise, then slice into rough rectangles about 1cm thick.
- In a shallow bowl, combine the breadcrumbs, parmesan, herbs, salt and pepper.
- Pour beaten eggs into a separate shallow bowl. Place flour in a third bowl.
- Working with each individual piece, coat zucchini slices in flour, then dredge them through the egg mixture before rolling them in the parmesan mixture to coat.
- Place on prepared baking tray and bake for approx. 25-30 minutes, or until golden brown. Turn them halfway for even baking.
Homemade Herbed Mayonnaise
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
fresh tarragon, chopped
a dash of sea salt
*Many mayonnaise recipes use olive oil, which might be too overpowering for some. We used canola oil here as it has a neutral flavour. An extra light tasting olive oil will also work well.
- Whisk the egg yolks in a bowl, add the mustard and whisk together.
- Very, very gradually add about half the oil (by gradually, I mean a few drops at a time) while whisking continuously until thickened.
- Whisk in the apple cider vinegar, then continue to gradually add the remaining oil. Always be whisking!
- Add the chopped tarragon and salt to taste. Serve with some delicious zucchini chips! You can store any leftover mayo in an airtight jar in the fridge for up to one week.