Best Baked Lemon Fries Recipes

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• 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.

BAKED PARMESAN ASPARAGUS FRIES WITH CREAMY LEMON DIPPING SAUCE | WISHES AND DISHES

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with parchment paper or silicone baking mat.
• Spread panko crumbs in one layer across the lined baking sheet. Spray panko crumbs surface with cooking oil spray.
• Bake panko crumbs for about 4-5 minutes or until golden - be sure not to let them burn. Remove from oven and let cool.
• Turn oven up to to 425°F.
• Mix in ½ cup parmesan cheese with the breadcrumbs while still on the baking pan. Then spread out mixture evenly across baking sheet again in one layer.
• Line a separate baking sheet with parchment paper or non-stick baking mat.
• In a large bowl/pan long enough to fit asparagus, pour in whisked eggs. In a separate container long enough to fit asparagus, pour in flour and season four with salt and pepper.
• Coat asparagus lightly in egg. Shake off excess egg and then lightly coat asparagus in flour. Shake off excess flour. Coat asparagus in egg again and shake off excess egg.
• Place asparagus in panko mixture (that is still on the baking sheet) and press panko crumbs onto the asparagus.
• Set coated asparagus onto empty lined baking sheet.
• Bake for 10-12 minutes at 425 degrees, or until asparagus is cooked on the inside and the outside coating is nice and crispy, flipping asparagus halfway through cooking.
• Serve with the lemon dipping sauce OR your favorite dipping sauce/ketchup/BBQ sauce.
• Add all ingredients into a small bowl and whisk together.
• Cover with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to blend.
• Store for up to one week in the refrigerator.

BAKED MEYER LEMON FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

CRUNCHY BAKED ASPARAGUS FRIES WITH LEMON SRIRACHA DIP

Steps:

• Preheat oven to 425. Line a baking sheet with parchment paper. In a skillet over medium low heat toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a workstation with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet. Roll an asparagus spear in flour, then egg wash, and then panko crumbs, pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy. While the asparagus is baking combine all dipping sauce ingredients and stir to combine.

BAKED ZA'ATAR EGGPLANT FRIES WITH LEMON TAHINI DIP

Steps:

• To make the eggplant fries, preheat the oven to 425°F Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).
• Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
• Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.
• Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.
• While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.
• Serve the fries with the dipping sauce while the fries are still hot.

BAKED LEMON FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries.
• Place the potatoes into a bowl with cold water. Just before cooking, drain water and place potatoes on paper towel, pat dry completely. Put in a bowl; add olive oil, salt & pepper. Toss well and lay out in 1 layer on nonstick baking sheets.
• Bake until light brown, approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven. Add lemon zest, parsley, garlic & more salt and pepper if desired. Toss well and serve.

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• 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.