Servings: 0
- 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.