At first glance, these zucchs may strike you as a veggie version of the classic chicken tender. But look closer, and you'll find these are not your average veggie stick. I channeled my best fritto misto meets citrus kissed fried calamari and boy do they deliver. Perfect as an app or a side, these summer evoking panko-crusted zucchini sticks will hit the spot year-round.
Ingredients:
makes 16 sticks
1 large zucchini (or 2 small) 3/4 cup panko bread crumbs 1/2 cup flour 1 egg, lightly beaten + 2 tbsp water zest of 1 lemon a few fresh thyme sprigs salt and pepper to taste neutral oil for pan frying fresh lime squeeze (optional)
Directions:
This dish is all about the prep. Start by cutting your zucchini in half, crosswise. Then cut each half into quarters, lengthwise, and repeat the halving routing once more, leaving you with 16 same-sized sticks (if you're using smaller zucchinis, leave off the final halving step, leaving you with 8 sticks per zucchini). Set aside.
Time to set up your dredging station (aka assembly line). Set up 3 shallow bowls next to each other. Add the flour to bowl #1, the beaten egg + water to bowl #2, and the panko to bowl #3. To your bowl of panko, add lemon zest, fresh thyme (eyeball it - enough so the herb is evenly speckled throughout), and season with salt and pepper.
Now it's dredging time. If you prefer to keep your hands out of it, feel free to use tongs for this step, but I don't mind getting a little messy. I also feel like I can handle the zucchini more delicately when using my hands (I always end up scraping some of the breading off when I use tongs, but that could very well be a me problem), but I digress. Take a zucchini stick and flour, egg, panko, set aside. Flour, egg, panko, set aside. Repeat until each stick is prepped. Set aside for 10-15 minutes, so the panko has a chance to re-hydrate via the egg (I know, I know but this will make for a more even and crunchy crisp so the wait is 100% #worthit).
Pour your neutral oil of choice (e.g. grapeseed, vegetable, etc.) into a large non-stick skillet and heat over medium-high. We're shallow frying, so you're looking for the oil to come ~1/8" up the sides (you can add more in between batches if needed). You'll know the oil is hot enough when you drop a panko crumb in and it begins to sizzle (make sure it doesn't immediately turn brown though, or the oil may be too hot). Add your sticks to the pan, making sure not to overcrowd the pan (you may need to fry in batches). Cook until evenly browned on the first side (about 2-3 minutes but keep an eye on them), then flip and cook for another few minutes until evenly browned all over. Transfer to a plate lined with paper towels to drain excess oil, and sprinkle with salt while they're still hot.
Squeeze fresh lemon juice on them right before serving (this step is optional but very highly suggested)! Enjoy them au naturel or get your dip on (an herby buttermilk ranch, tzatziki, or lemony yogurt dip would go v well here! Ooh, or an aioli! Don't mind me, just going off on a tangent that could take all day. Go enjoy your zucchs!)