Name: Zucchini Fries and Dijonaise
Cook time: 1800 s
Total time: 1800 s
Yield: 4 servings
Ingredients: For the Fries; 2 cup julienne zucchini; 1 quart Butter milk; 2 cup Flour; 1/2 cup Corn Starch; 2 tbsp Spiceology Sasquatch BBQ; canola oil for frying; For the Dijonaise; 1 cup spinach; 1/2 cup green zucchini; 2 cups canola oil; 2 egg yolks; 1 tbsp dijon mustard; Spiceology Flakey Salt to taste; Lemon to taste

Latin American

Asian

American

Cuisine

Breakfast

Drinks

Main

Sides

Sauces & Spreads

Dessert

Course

Good Soups

Sandwich

Beef

Chicken

Seafood

Pizza & Pasta

Vegetables

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Easy

Hard

Difficulty

Chef Matt Broussard

Zucchini Fries and Dijonaise

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

whisk together flour, corn starch, bbq blend.

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

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

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

season with salt and lemon to taste once thick.

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