Greek Style Battered Fried Zucchini Sticks
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- Colander
INGREDIENTS
- 4-5 zucchinis, cut into sticks
- 3 eggs, beaten with a pinch of salt
- Flour and panko breadcrumbs mixed together
- ½ teaspoon salt
- Oil for frying
- ½ lemon, juiced (optional)
- Mint leaves, chopped (optional)
Garlic mayo dip (mix in a bowl):
- ½ cup mayonnaise
- Handful of dill, chopped
- 1 tablespoon garlic, pressed
- A pinch of salt and black pepper
- ½ lemon, juiced
INSTRUCTIONS
- Salt the zucchini sticks and place them in a colander for 15 minutes.
- Transfer the zucchini sticks to a paper towel and dry well. Coat the sticks in the flour and panko mixture, dip them in the egg mixture, and then coat them again in the panko mixture.
- Fill half a pot with frying oil and heat over medium until it reaches a boil.
- Deep fry the zucchini sticks for 2 minutes, then transfer them to a colander to drain excess oil. Finally, transfer the sticks to a serving plate. Sprinkle with chopped mint and serve with garlic mayo dip.
MY NOTES
FAQ
Can I use a different type of breadcrumb instead of panko?
Yes, you can use different types of breadcrumbs instead of panko. Traditional breadcrumbs, Italian-seasoned breadcrumbs, or even crushed cornflakes can be used as alternatives. While panko breadcrumbs are preferred for their light, crispy texture, other types will still provide a satisfying crunch. Keep in mind that the texture may vary slightly. Experimenting with different breadcrumbs can also add unique flavors and textures to your battered fried zucchini, allowing you to customize the recipe to your taste.
How can I make these battered fried zucchini gluten free?
To make this battered fried zucchini recipe gluten free, substitute regular flour with a gluten free flour blend. Instead of panko breadcrumbs, use gluten free breadcrumbs or crushed gluten free crackers. Ensure all other ingredients, such as mayonnaise and seasonings, are labeled gluten free to avoid cross-contamination. Follow the same preparation steps, coating the zucchini sticks in the gluten free flour and breadcrumbs, then frying them.
Best oil to use for deep frying the zucchini
The best oil for deep frying zucchini is one with a high smoke point and a neutral flavor, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures needed for deep frying without breaking down or imparting unwanted flavors to the zucchini. Additionally, they provide a light, crispy texture. Avoid oils with low smoke points, like olive oil, as they can burn easily and affect the taste of the final dish.
Can I bake the zucchini sticks instead of frying them?
Yes, you can bake the zucchini sticks instead of frying them for a healthier alternative. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. After coating the zucchini sticks in the flour, egg, and panko mixture, place them on the baking sheet in a single layer. Lightly spray or brush them with oil to help them crisp up. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
How do I ensure the battered fried zucchini sticks stay crispy?
- Dry the Zucchini: Ensure the sticks are completely dry before coating them. Excess moisture can make them soggy.
- Proper Coating: Make sure the zucchini sticks are well-coated in flour, egg, and panko breadcrumbs for a thick, even layer.
- Hot Oil: Fry in hot oil at 350°F (175°C) to achieve a crispy texture.
- Drain Excess Oil: Let the fried zucchini drain on paper towels or a cooling rack to prevent sogginess.
Can I prepare the battered fried zucchini sticks ahead of time?
Yes, you can prepare the battered fried zucchini sticks ahead of time, but there are a few tips to keep them fresh. To do this, coat the zucchini sticks in the flour, egg, and panko mixture, then place them on a baking sheet lined with parchment paper. Cover and refrigerate for up to 24 hours. When ready to cook, fry them directly from the refrigerator. To keep them crispy, avoid stacking the coated sticks and ensure they stay cool until frying.
How thick should the zucchini sticks be cut?
For the best results, cut zucchini sticks to a thickness of about 1/2 inch (1.3 cm). This size ensures that the zucchini cooks through evenly while maintaining a crispy exterior. If the sticks are too thin, they may become soggy, while thicker sticks might be undercooked inside. Consistent sizing also helps achieve uniform crispiness and ensures that each piece fries at the same rate. Adjusting the thickness slightly can also suit personal texture preferences.
What other dips go well with battered fried zucchini?
Battered fried zucchini pairs well with a variety of dips. For a classic touch, try marinara sauce or ranch dressing. If you prefer something zesty, opt for a spicy sriracha mayo or a tangy barbecue sauce. For a fresh twist, serve with tzatziki or a lemon herb aioli. You can also complement the zucchini with a creamy garlic dip or a tangy buttermilk dip. For a healthier option, consider a Greek yogurt-based dip with herbs like dill or chives. Experimenting with these dips can enhance the flavors and create new taste experiences for your battered fried zucchini.
Can I use frozen zucchini for this recipe?
Using frozen zucchini for this recipe is not recommended, as it often becomes mushy and loses its texture after thawing. Frozen zucchini has high water content, which can make it difficult to achieve a crispy coating. If you only have frozen zucchini, thaw and drain it thoroughly, then pat it dry with paper towels before coating and frying. However, for the best results, use fresh zucchini to ensure a crispy, satisfying texture for your battered fried zucchini.
