A Cook Named Matt logo

Zucchini Fries and Dijonaise

cook:

30 min

4 servings

US

original

metric

Picture for Zucchini Fries and Dijonaise

4 servings

US

original

metric

Ingredients

Fries

2 cup julienne zucchini

1 quart Butter milk

2 cup Flour

½ cup Corn Starch

2 tbsp Spiceology Sasquatch BBQ

canola oil for frying

Dijonaise

1 cup spinach

½ cup green zucchini

2 cups canola oil

2 egg yolks

1 tbsp dijon mustard

Spiceology Flakey Salt to taste

Lemon to taste

Step 1

For the Fries

2 cup julienne zucchini

1 quart Butter milk

Step 1

marinade zucchini in the salted butter milk for at-least an hour.

Step 2

whisk together flour, corn starch, bbq blend.

2 cup Flour

½ cup Corn Starch

2 tbsp Spiceology Sasquatch BBQ

Step 3

toss soaked zucchini in the flour dredge

Step 4

fry in a pot of canola oil set to 350°F

canola oil for frying

Step 5

once GBD Golden Brown Deliciousness, pull out and into a bowl and season with salt and bb.

Spiceology Flakey Salt to taste

Spiceology Sasquatch BBQ

Step 6

For the Dijonaise

Step 1

blend the spinach, zucchini, and oil until fine and smooth.

1 cup spinach

½ cup green zucchini

2 cups canola oil

Blender

Step 2

in a food processor blend the egg yolk, and mustard while slowly drizzling the green oil in slowly.

2 egg yolks

1 tbsp dijon mustard

Step 3

season with salt and lemon to taste once thick.

Spiceology Flakey Salt to taste

Lemon to taste

Related Recipes

Matt Logo

powered by

© 2023 Matt Broussard. All rights reserved