Crispy Zucchini Sticks

Jun 17

Jun 17 Crispy Zucchini Sticks

I have been FEELING this summer weather lately. We’ve been spending as much time as possible outside: at the beach, in the pool, running around the yard. All of it. After months of quarantine and cool temperatures, it has been great to stretch our legs and feel the warmth of the sun. And if you’ve been following me for a while, you know that every change in season informs the way I cook!

Come summer, all I really want is fresh produce, cold cocktails, and outdoor festivals. We might have to wait on the festivals for a while (thanks, COVID), but this recipe for Crispy Zucchini Sticks will transport your tastebuds to the state fair or town carnival in no time. The zucchini is slightly tender but still firm enough to hold it’s shape, and the crispy coating bursts with the flavors of garlic, parmesan, breadcrumbs, and herbs. Plus, the crunchiness will make you think it’s fresh out of the frier, but it’s baked! No messy oil splatters to clean up and no heaviness from deep frying. I like to double dredge mine (the second coating makes all the difference when you’re going for a fried effect!) but the flavor it just as good if you only want to dredge them once. They’re great as an accompaniment to burgers or hot dogs, or really anything on the grill. In fact, when I make these, I’m usually more excited about them than I am the main dish. Happy (almost) summer!

P.S.— What’s your favorite festival food? Let me know in the comments!

recipe by Sea Salt + Honey

Serves: 2-4 people as an appetizer or side
Prep Time: 15 minutes
Cooking Time: 20-30 minutes

Ingredients:

1 large zucchini, ends removed and discarded
2 eggs
1/2 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 Parmesan or Pecorino Romano
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/8 tsp. crushed red pepper

Directions:

Preheat the oven to 400°. Spray a metal cooling rack with nonstick oil, then place it on top of a cookie sheet.

Cut the whole zucchini in half. Then slice the zucchini lengthwise. Slice the zucchini again, lengthwise, into sticks. Each stick should be about 1 inch in thickness. (I can usually make four sticks from one of the halved halves depending on the size of the zucchini.)

In a medium bowl, mix together breadcrumbs, parmesan, and herbs. Set aside.

Crack two eggs in a small bowl and scramble.

Line up the ingredients in the order of zucchini, eggs, breadcrumbs. Immerse one zucchini at a time in the eggs (shaking off the excess), then roll it in the breadcrumbs, then dip again in eggs, then again in bread crumbs. Lay the zucchini on the prepared cooling rack. Repeat for remaining sticks. Bake for 20-30 minutes until the zucchini is slightly tender and the breadcrumbs are golden brown. Serve hot!

NOTE: A little marinara sauce on the side would be perfect with these! Here’s my recipe for a quick and easy one.