Great on the Tragear!  You can also make them in the oven.  Great with BBQ items and perfect in the summer.

Ingredients

• 1 cup all-purpose flour
• ½ tsp salt
• ¼ black pepper
• 1 large egg
• 1 cup buttermilk
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp garlic powder
• 2 cups panko
• 2 medium zucchini, very thinly sliced lengthwise
• Parmesan, grated, for garnish
• Freshly chopped parsley, for garnish

Lemon Dijon Mayo

• ½ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbl lemon juice
• 2 tbl grated Parmesan
• Dash of cayenne pepper
• Dash of Worcestershire sauce
• ¼ tsp black pepper
• Salt, to taste
• Freshly chopped parsley, for garnish

Cooking Directions

1) The thinner you can slice your zucchini, the crispier your “fries” will be. If you have a mandolin, that would be ideal, otherwise just do your best.

2) Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper.  In another bowl mix together the egg, buttermilk, oregano, garlic, and thyme.  In the last bowl place the panko bread crumbs.

3) Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess.  Lastly, thoroughly coat it in the panko.  Place the breaded zucchini slices on a parchment-lined baking sheet.

4) Start the Treager on smoke with the lid open until the fire is established (about 5 minutes). Raise the temp to 375ºF, place spears on grill grate and cook for 15 minutes per side.

5) Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

6) After you take the zucchini off the Treager, great fresh Parmesan over the top.