Baked Parmesan Carrot Fries with Lemon-Basil Aioli
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 752
- Total Fat
- 61
- Saturated Fat
- 14
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 22
- Cholesterol
- 188
- Sodium
- 978
- Total: 35 min
- Active: 20 min
Ingredients
Aioli:
1 cup mayonnaise
1/4 cup fresh basil leaves
1 lemon, zested and juiced
1/2 clove garlic, finely grated
Kosher salt
Carrot Fries:
Nonstick cooking spray, for the wire rack and carrots
1 1/2 cups panko breadcrumbs
1 cup grated Parmesan
1 tablespoon dried parsley
1/8 teaspoon cayenne
Kosher salt
1 tablespoon milk
3 large eggs
4 medium carrots, cut into thin 3-inch batons
2 tablespoons all-purpose flour
Directions
- For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
- Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
- Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
- Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
- Serve the carrot fries with the aioli for dipping.