Sweet Potato and Zucchini Haystack

Step 1

To make the the aioli, in a mini food processor, combine the garlic, egg, mustard, lemon zest and lemon juice and pulse a few times to blend. With the motor running, add the olive oil in a slow, steady stream and process until the aioli is emulsified, stopping to scrape down the sides of the bowl as needed. Add the dill and parsley and pulse until combined. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.

Step 2

Fill a wide, deep pot or Dutch oven two-thirds full with canola oil and heat over medium-high heat to 350°F (180°C) on a deep-frying thermometer. Line a plate with paper towels.

Step 3

Meanwhile, using the fine shredder blade of a spiralizer, cut the russet potato, sweet potato and zucchini into strands, stopping to cut the strands every 3 to 4 rotations. Spread out the russet potato on a baking sheet and pat with paper towels to absorb any excess moisture.

Step 4

Working in batches, deep-fry the russet potato, stirring occasionally with a skimmer or slotted spoon, until crispy and golden brown, 4 to 6 minutes per batch. Using the skimmer, transfer the fries to the prepared plate and season with salt. Repeat to fry the sweet potato and zucchini. Stack the potatoes and zucchini on a serving platter. Serve immediately with the aioli alongside. Serves 4.

Step 5

Adapted from Williams-Sonoma The Spiralizer Cookbook 2.0 (Weldon Owen, 2015)