These veggie fries encrusted in parmesan and baked to a crunchy consistency make a perfect low carb and gluten free side, appetizer, or snack!
Cook Time: 15 – 25 minutes
Yield: 2 pounds of fries
Serves: Party Size
Preheat oven to 425°F (220°C). Prepare two baking sheets lined with parchment paper.
Trim vegetables if they are beans and asparagus or trim and cut into fries size if they are zucchini, potatoes, and/or carrots. Set aside.
In a large bowl, combine Frigo® Grated Parmesan Cheese, 1 cup Frigo® Shredded 3-Cheese Italian Blend, 1 tablespoon garlic powder, Italian Seasoning, salt, and black pepper.
Whisk eggs with 1 tablespoon of water in a shallow bowl or dish.
Dip vegetables in eggs, coating evenly, and then toss with the parmesan mixture. Place on parchment- lined baking sheets in a single layer and sprinkle liberally with Frigo® Shredded 3-Cheese Italian Blend until thoroughly coated.
Place in the middle rack of oven and bake. If cooking more tender vegetables like green beans and asparagus, bake for 15-20 minutes, flipping halfway. If cooking hardier vegetables like potatoes, carrots, or vegetables with higher water content like zucchini or yellow squash, it will take slightly longer. Therefore, bake for 20-25, flipping halfway.
Prepare Ricotta Sriracha Sauce while the vegetable fries bake. In a food processor or blender, mix Frigo® Whole Milk Ricotta Cheese, mayonnaise, Sriracha sauce, and honey until thoroughly incorporated. Taste and add more Sriracha as desire. Store in the refrigerator until ready to use.
Allow fries to cool slightly, then scoop off the baking tray with a spatula onto a plate or into a basket, sprinkle with fresh parsley, and serve with Ricotta Sriracha Sauce.