Baked Parmesan Carrot Fries with Lemon Basil Aioli
Ingredients
- 1 cup mayonnaise
- 1/4 cup fresh basil leaves
- 1 lemon, zested and juiced
- 1/2 clove garlic, finely grated
- Kosher salt
- 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
Instructions
Baked Parmesan Carrot Fries with Lemon-Basil Aioli serves 4 original recipe by Food Network.
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