← Back to Search Results
frying
Zucchini Sticks

Photo by:
Comments: 0
 

Recipe

These crisp morsels make a lovely vegetarian party snack.

Yield: 6 servings
Prep time: 15 Mins
Cooking time: 15 Mins

Ingredients

  • 3 large zucchini
  • 1¾ cups fresh bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 3 tbsp finely chopped parsley
  • Gated zest of ½ lemon
  • 2 large eggs
  • ¾ cup all purpose flour
  • Salt and freshly ground black pepper
  • Vegetable oil, for deep-frying

Special Equipment:

  • Deep-frying thermometer

Directions

1. Preheat the oven to 200°F (95°C). Wash and dry the zucchini. Cut them into sticks about 3 × ½ in (7.5cm × 13mm).

2. Mix the bread crumbs, cheese, parsley, and lemon zest well in a shallow bowl. Beat the eggs in a second bowl. Spread the flour in a third bowl and season.

3. In batches, coat the zucchini in the flour, then the egg, and then the bread crumbs. Transfer to a wax paper-lined baking sheet.

4. Half-fill a deep frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the zucchini and cook about 3 minutes, or until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining zucchini. Serve hot.

Notes

Prepare ahead: The coated zucchini can be stored at room temperature for up to 2 hours before frying.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 4 cups added oil for frying.

634kcal (32%)
804mg (34%)
41g
4g
46g (71%)
0g
6g (32%)
29g
8g
85mg (28%)
6g
16g
54mg
555mg
86mcg RAE (3%)
30mg (50%)
281mg (28%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?