Crispy Zucchini Sticks (Print Version)
# Ingredients:
01 -
3 medium-sized zucchinis (weighing around 454g or 1 pound).
02 -
1 cup (72g) of panko-style breadcrumbs.
03 -
Shredded parmesan cheese, 1/2 cup (40g).
04 -
1/2 teaspoon of garlic seasoning.
05 -
Onion powder, 1/4 teaspoon.
06 -
Kosher salt, 1/2 teaspoon.
07 -
3/4 teaspoon of dried oregano flakes.
08 -
1/2 cup (72g) plain flour.
09 -
Two large eggs, beaten.
10 -
Dijon mustard, 2 tablespoons.
11 -
Mayonnaise, 2 tablespoons.
12 -
1 teaspoon of sweet honey.
13 -
1 teaspoon of apple cider vinegar.
14 -
2 teaspoons of water.
15 -
A pinch of ground black pepper (1/4 teaspoon).
16 -
Fresh basil, finely chopped, 1 tablespoon.
# Instructions:
01 -
Preheat to 425°F. Put a greased wire rack on a parchment-lined baking sheet.
02 -
Cut each zucchini into 12 sticks about 3-4 inches long and 1/2 to 3/4 inches thick.
03 -
Set up three bowls: one with flour, another with whisked eggs, and the last with breadcrumbs mixed with parmesan cheese and seasonings.
04 -
Dip zucchini first in flour, then in the egg mixture, and finally in the breadcrumb mix. Place on the rack.
05 -
Bake for 12-15 minutes until crispy and golden. Turn them over halfway through if not using a rack.
06 -
Stir mustard, mayo, honey, vinegar, water, black pepper, and basil together in a small bowl.
# Notes:
01 -
Regular breadcrumbs work but aren't as crunchy.
02 -
Swap ingredients for gluten-free options if needed.
03 -
Keep in fridge for up to 2 days.