Crispy zucchini sticks with dill yogurt sauce
Spain on a Fork · ♥ 1.6K likes · 33K views · 8 min video
Read about zucchini and summer squash in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole zucchinis
Cut the ends off the zucchinis, halve them, slice a flat side off each piece, cut into half inch slabs and then into half inch sticks.
- sea salt
Season the sticks generously with sea salt, toss, and leave 10 minutes so the salt draws out the water and the zucchini keeps a firm texture.
Salting to draw out water
- 60 g all-purpose flour
Mix the flour and garlic powder in one bowl.
Setting up flour, egg and panko
- 3 g garlic powder
- 2 whole eggs
- sea salt
- freshly cracked black pepper
Whisk the eggs with sea salt and black pepper in a second bowl.
- 120 g panko breadcrumbs
- 30 g grated cheese
- 1 g dried parsley
- sea salt
- black pepper
Mix the panko, grated cheese, dried parsley, sea salt and black pepper in a third bowl.
Transfer the zucchini to paper towels in a single layer and pat completely dry, wiping off excess salt.
Coat each stick in the flour, then the egg wash, then the breadcrumbs, fully covered at every stage.
- 150 g plain Greek yogurt
- 2 cloves garlic
- 1 g dried dill
- 10 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Whisk the Greek yogurt, grated garlic, dried dill, lemon juice, olive oil, sea salt and black pepper into a creamy sauce.
- parsley
Transfer the sauce to a serving dish, add the zucchini sticks and garnish with parsley.