Pairs well with Better than Restaurant Crispy Zucchini Sticks with Dill Yogurt Sauce
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Better than Restaurant Crispy Zucchini Sticks with Dill Yogurt Sauce
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Crispy fried zucchini sticks seasoned and coated with flour, egg, and panko breadcrumbs with cheese and herbs, served with a creamy dill yogurt sauce. A perfect tapas appetizer with a light, crispy texture and balanced flavors.
00:20:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- zucchini - 2 (washed, ends trimmed, cut into sticks about 1/2 inch (1.25 cm) thick)
- sea salt - to taste (for seasoning zucchini and other steps)
- all-purpose flour - 60 grams (about 1/2 cup)
- garlic powder - 1 teaspoon (about 3 grams)
- eggs - 2 (cracked and whisked with salt and black pepper)
- black pepper - to taste (freshly cracked, for seasoning eggs and breadcrumbs)
- panko breadcrumbs - 120 grams (about 1 cup)
- grated cheese - 30 grams (about 1/4 cup, Spanish manchego or preferred cheese)
- dried parsley - 1 teaspoon (about 1 gram)
- sunflower oil - 120 ml (about 1/2 cup, for frying; neutral oil like grape seed, peanut, or canola can be used)
- plain Greek yogurt - 150 grams (about 5 oz)
- garlic cloves - 2 (finely grated or chopped for sauce)
- dried dill - 1 teaspoon (about 1 gram)
- fresh lemon juice - 10 ml (about 2 teaspoons)
- extra virgin olive oil - 15 ml (about 1 tablespoon)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare Zucchini: Wash and dry 2 zucchinis. Trim ends and cut each zucchini lengthwise into sticks about 1/2 inch (1.25 cm) thick. Place zucchini sticks in a large bowl, season generously with sea salt, and toss to combine. Let sit for about 10 minutes to draw out moisture.
- Prepare Coatings: In one bowl, mix 60 grams (1/2 cup) all-purpose flour with 1 teaspoon garlic powder. In a second bowl, whisk 2 eggs with sea salt and freshly cracked black pepper. In a third bowl, combine 120 grams (1 cup) panko breadcrumbs, 30 grams (1/4 cup) grated cheese, 1 teaspoon dried parsley, sea salt, and black pepper.
- Dry Zucchini: After 10 minutes, transfer zucchini sticks onto paper towels in a single layer and pat dry thoroughly to remove excess moisture and salt.
- Coat Zucchini Sticks: Coat each zucchini stick first in the flour mixture, then dip into the egg wash, and finally coat evenly with the breadcrumb mixture. Ensure full coverage at each stage.
- Fry Zucchini: Heat 120 ml (1/2 cup) sunflower oil in a large frying pan over medium heat. Fry zucchini sticks in batches without overcrowding, cooking about 3 minutes per side until golden and crispy. Transfer cooked sticks to a wire rack lined with paper towels to drain excess oil.
- Make Dill Yogurt Sauce: In a bowl, combine 150 grams (5 oz) plain Greek yogurt, finely grated or chopped 2 garlic cloves, 1 teaspoon dried dill, 2 teaspoons fresh lemon juice, and 1 tablespoon extra virgin olive oil. Season with sea salt and freshly cracked black pepper. Whisk until smooth and creamy.
- Serve: Transfer yogurt dill sauce to a serving dish. Arrange crispy zucchini sticks alongside or on top. Garnish with fresh parsley. Serve immediately, ideally with marinated olives and cold beer.
