Crispy Baked Zucchini Fries with Burnt Scallion and Saffron Aioli

Crispy Baked Zucchini Sticks w/ Rumi Spice Paella Blend

Charred Scallion and Rumi Spice Saffron Aioli

Yield: 4 portions (appetizer)

Prep Time: 15min.

Cook Time: 20min.


For the zucchini sticks:

12 mini or 3 large green zucchini, cut in half/into sticks

1 egg

1 ½ cups Italian breadcrumbs, unseasoned

1 tbsp. Rumi Spice Paella Blend

1 tsp. kosher salt

Olive oil, as needed

For the charred scallion saffron aioli:

0.25g Rumi Spice Saffron

2 tbsp. lemon juice, freshly squeezed

¾ cup mayonnaise

2 scallions, trimmed but left whole (bulb intact)

¼ tsp. olive oil

½ tsp. kosher salt

¼ tsp. black pepper

Micro or baby greens, for serving (optional)


To bloom the saffron: in a small saucepot, add the saffron and lemon juice and just heat through. Allow the spice to bloom, and dye the color of the lemon juice to a dark reddish yellow.

Wash, trim and cut the zucchini, then pat dry using a clean paper towel. Crack the egg into a bowl, and whisk until mixed. Add the zucchini into the bowl, and coat with the egg. Pour the breadcrumbs, salt and paella blend into a flat tray with high sides, and coat the zucchini in the mix. Place on a baking sheet, brush or spray with olive oil, and bake for 20min. in a preheated, 400F oven, until golden brown and crispy.

Wash and trim the scallions, then brush with olive oil. Add them to the zucchini tray and let them char, while the zucchini roast. Remove them from the oven when they have been sufficiently charred, about 6 minutes. Chop them and add them to a bowl with the mayo, the saffron infused lemon juice (you may strain if you choose to not include the saffron strands, although they are edible), salt and pepper. Mix, and transfer to a serving bowl.

Plate the crispy zucchini on a bed of baby or micro greens (optional), and serve with the aioli on the side. Can be eaten at room temperature, but much better right when it comes out of the oven.


proud member of the NYC Ag Collective
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