Crispy Zucchini Fries with Tangy Horseradish Dip

CRISPY ZUCCHINI FRIES WITH TANGY HORSERADISH DIP
DIP:
1 c. Miracle Whip or mayo
2 T. catsup
2 T. prepared horseradish
1 t. smoked paprika
1 t dried oregano
1 t. black pepper
1 t. red pepper
FRIES:
2 large zucchini, cut into sixths lengthwise and halved crosswise
1 c. Italian-seasoned bread crumbs
2 eggs, lightly beaten
1 ½ c. panko bread crumbs
Kosher salt/black pepper

1. DIP: In bowl, stir together all the ingredients for DIP. Cover and refrigerate up to 5 days.
2. FRIES: Preheat oven 400. Line rimmed baking sheet with foil.
3. Place a wire rack on pan and spray with PAM.
4. In shallow bowl, place Italian bread crumbs. In another shallow bowl, place beaten eggs. In third shallow bowl, combine panko, salt and pepper.
5. Dip each zucchini piece in Italian bread crumbs, dip in beaten egg to coat, let excess drip off.
6. Dredge in panko mixture.
7. Place on rack.
8. Bake 20-25 minutes or until golden brown. Serve with dip.