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Serve the crispy zucchini sticks hot with your favorite dipping sauce such as garlic aioli, ranch, or marinara.
For a lighter option, bake the coated zucchini sticks in a preheated oven at 200°C (400°F) for 15–20 minutes instead of frying.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a toaster oven or air fryer for best texture.
Variations:
Add grated Parmesan and herbs like basil or oregano to the breadcrumb mixture for extra flavor.
Substitute Parmesan with nutritional yeast for a vegan twist.
Mix in chili flakes or cayenne pepper for a spicy kick.
FAQ:
Q: Can I use zucchini rounds instead of sticks?
A: Yes, zucchini rounds work well; just adjust frying time slightly to ensure they cook through evenly.
Q: What if I don’t have Parmesan cheese?
A: You can omit it or use another hard cheese like Pecorino Romano, or try nutritional yeast for a dairy-free alternative.
Q: How can I make this recipe gluten-free?
A: Use gluten-free flour and breadcrumbs, which are widely available in most supermarkets.
Q: Can I prepare these zucchini sticks in advance?
A: It’s best to fry or bake them fresh for optimal crispiness, but you can prepare the coating steps in advance and refrigerate for up to 6 hours.
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