"Better than Restaurant" Crispy Zucchini

Von Spain on a Fork · 20 Min.

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Zubereitung

1. Trim the ends off the zucchini, halve them, then cut each piece into 1.25 cm (1/2 inch) thick slabs and then into 1.25 cm sticks.
2. Put the sticks in a large bowl, season with salt, toss and rest for 10 minutes.
3. Meanwhile, put the flour and garlic powder in one bowl. Whisk the eggs with salt and pepper in a second bowl. In a third bowl, mix the panko, grated manchego, dried parsley and a pinch of salt and pepper.
4. After 10 minutes, lay the zucchini sticks in a single layer on paper towels and pat dry.
5. Heat the sunflower oil in a large frying pan over medium heat.
6. While the oil heats, coat each stick in flour, then egg, then panko, making sure each is fully coated.
7. When the oil is hot, fry the sticks in batches in a single layer, evenly spaced, for 3 minutes per side or until golden and crispy.
8. Drain on a wire rack set over paper towels.
9. For the dip, whisk the yogurt with the grated garlic, dried dill, lemon juice and olive oil, and season with salt and pepper.
10. Spoon the dip onto a plate, arrange the zucchini around it and serve immediately.

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