Zucchini Sticks

These crisp morsels make a lovely vegetarian party snack.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Vegetables

American

Appetizer

Ingredients

3 large zucchini		2 large eggs
1 3/4 cups fresh bread crumbs		3/4 cup all-purpose flour
1 cup freshly grated Parmesan		salt and freshly ground black pepper
3 tbsp finely chopped parsley		vegetable oil, for deep-frying
grated zest of 1/2 lemon

directions

Prep: 15 min Total: 30 min (Quick)

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1
Preheat the oven to 200°F (95°C). Wash and dry the zucchini. Cut them into sticks about 3 × 1/2 in.
2
Mix the bread crumbs, cheese, parsley, and lemon zest well in a shallow bowl. Beat the eggs in a second bowl. Spread the flour in a third bowl and season.
3
In batches, coat the zucchini in the flour, then the egg, and then the bread crumbs. Transfer to a wax paper-lined baking sheet.
4
Half-fill a deep frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the zucchini and cook about 3 minutes, or until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining zucchini. Serve hot.

notes

The coated zucchini can be stored at room temperature for up to 2 hours before frying.

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Zucchini Sticks

Ingredients

directions

notes