Crunchy Zucchini Sticks (Print Version)
# Ingredients:
01 -
2 medium-sized zucchinis, about 1.5 pounds.
02 -
1 cup of crunchy panko crumbs.
03 -
Half a cup of shredded Parmesan.
04 -
A tablespoon of olive oil.
05 -
1/2 teaspoon of ground black pepper.
06 -
1/4 teaspoon of plain salt.
07 -
One egg.
08 -
A tablespoon of milk.
09 -
1/4 cup of regular flour.
10 -
Half a teaspoon of garlic powder.
11 -
A third of a cup of mayo.
12 -
1/4 cup of sour cream.
13 -
One chopped chipotle from adobo.
14 -
1 teaspoon of freshly-squeezed lime juice.
# Instructions:
01 -
Set your oven to 400°F.
02 -
Cover a baking tray with parchment paper.
03 -
Cut up the zucchini into fry-like shapes.
04 -
Combine crumbs, Parmesan, oil, and seasonings in one dish. Whisk egg and milk in another. Stir together garlic powder and flour in a third dish.
05 -
Dredge pieces in flour. Coat in the egg mix. Then roll in the crumb mix, pressing it on well.
06 -
Lay them on the tray. Pop it in the oven for 14-18 mins. Bake till they’re crisp.
# Notes:
01 -
These are best when fresh. They'll last up to 3 days in the fridge. Too many on the pan makes them steam, not crisp. For air frying, cook at 375°F for about 8-10 minutes.