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Crispy Breaded Zucchini
Appetizing crunchy zucchini sticks in a crispy coating served with a flavorful homemade dip. A great summer starter.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Finely chop the dill and pickled cucumber, and press the garlic into a puree using a garlic press. Combine the mayonnaise, dill, cucumber, and garlic, then set aside while you prep the zucchini.
Cut the zucchini into 6–8 cm lengths. Cut each piece lengthwise into 8 mm thick strips, then into batons like french fries. Pat them dry with paper towels to remove excess moisture.
Place the prepared zucchini in a large plastic bag, add the flour, starch, salt, and freshly ground black pepper. Shake the bag well so everything is evenly coated.
In a bowl, beat the egg until smooth. On a large plate, combine the breadcrumbs and dried herbs. Dip each baton into the egg, then into the crumb mixture, and straight into the skillet. Repeat with the remaining batons, making sure to leave a little space between each piece in the pan.
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