Description
Each zucchini strip transforms into a crispy, golden baton seasoned with garlic and paprika. The juicy interior contrasts the crackling crust, delivering a burst of savory flavor that pairs perfectly with creamy or spicy dips.
Ingredients
- 4 medium zucchinis
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 500 ml vegetable oil
Instructions
- Wash and dry the zucchinis, then cut off the ends and slice into 1/2-inch thick sticks.
- In a shallow bowl, mix the flour with half of the salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs with the garlic powder, paprika, and remaining salt and pepper.
- Heat the vegetable oil in a deep skillet over medium-high heat until it reaches about 175 °C (350 °F).
- Dredge each zucchini stick first in the flour mixture, then dip into the beaten eggs, and finally coat evenly with the seasoned breadcrumbs.
- Fry the breaded zucchini sticks in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to drain excess oil.
- Serve hot with your choice of dipping sauce.
Notes
- Pat the zucchini sticks dry with paper towels before coating to ensure the breading adheres well.
- Do not overcrowd the pan; fry in small batches to maintain oil temperature and crispiness.
- Serve immediately for the best texture and flavor.
- For a cheesy twist, stir 2 tablespoons of grated Parmesan into the breadcrumb mixture.