Ingredients
Zucchini Sticks
- 2 zucchini
- 1/2 cup all purpose flour (60 grams)
- 1 tsp garlic powder (3 grams)
- 2 eggs
- 1 cup panko breadcrumbs (110 grams)
- 1/4 cup grated manchego cheese (30 grams)
- 1 tsp dried parsley
- Sea salt & black pepper, to taste
- 1/2 cup sunflower oil (120 ml)
Dipping Sauce
- 1 container plain Greek yogurt (5 oz / 150 grams)
- 2 cloves garlic (finely grated)
- 1 tsp dried dill (1 gram)
- 2 tsp lemon juice (10 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- Sea salt & black pepper, to taste
Instructions
- Prepare Zucchini: Cut the ends off each zucchini, then cut each zucchini in half lengthwise for 4 pieces. Slice each piece into 1/2 inch (1.25 cm) thick slabs, then cut each slab into 1/2 inch (1.25 cm) sticks.
- Season and Sweat: Place the zucchini sticks in a large bowl, season with sea salt, toss well, and let them sit for 10 minutes. This process helps draw out excess moisture for crispier results.
- Prepare Coatings: In one bowl, mix the all-purpose flour with garlic powder. In a second bowl, whisk together the eggs with salt and black pepper. In a third bowl, combine panko breadcrumbs, grated manchego cheese, dried parsley, and a pinch of salt and pepper.
- Dry Zucchini: After 10 minutes, arrange the zucchini sticks in a single layer on paper towels and pat them dry thoroughly to remove moisture.
- Heat Oil: Heat sunflower oil in a large frying pan over medium heat until hot but not smoking.
- Bread the Zucchini: Dip each zucchini stick first into the flour mixture, coating evenly, then into the egg wash, and finally into the breadcrumb mixture. Make sure each stick is fully coated at every stage.
- Fry: Place the coated zucchini sticks in the hot oil in a single layer, cooking in batches if needed. Fry for about 3 minutes per side or until golden brown and crispy. Remove and transfer to a wire rack lined with paper towels to drain excess oil.
- Make Dipping Sauce: In a bowl, whisk together Greek yogurt, finely grated garlic, dried dill, lemon juice, extra virgin olive oil, and season with salt and pepper to taste.
- Serve: Arrange the crispy zucchini sticks around a plate of dipping sauce and serve immediately while hot and crunchy. Enjoy!
Notes
- Patting the zucchini dry after salting is crucial to get a crisp crust during frying.
- The manchego cheese adds a rich, nutty flavor to the breadcrumb coating but can be substituted with Parmesan if needed.
- Make sure the oil is sufficiently hot before frying to avoid soggy zucchini.
- Use a wire rack instead of paper towels alone when draining to maintain crispiness by allowing air circulation.
- If preferred, oven baking can be an alternative, but frying provides the best crisp texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian