Fried Zucchini Sticks
Source: Judy Zeidler, Author, The Gourmet Jewish Cookbook
These zucchini sticks were inspired by the author's trip to Italy. Fry them just
before serving so they will retain their crispness and crunch. Serve as a snack
before dinner or alongside the main course.
1 cup all-purpose flour
1 cup dried bread crumbs
2 garlic cloves
6 fresh basil leaves or 1 tsp. dried basil
Salt and freshly ground pepper, to taste
Olive oil or vegetable oil for frying
Grated Parmigiano-Reggiano cheese
Quarter the zucchini lengthwise, then cut each quarter in half crosswise.
Put the flour in a small paper bag. In a food processor or blender, combine the
bread crumbs, garlic and basil. Process until the basil is finely chopped and
the ingredients are well blended. Season with salt and pepper. Transfer the
bread crumb mixture to a separate paper bag. In a small bowl, whisk the eggs
until well blended.
Line a baking sheet with paper towels. Drop 4 to 6 zucchini sticks into the bag
with the flour mixture and shake to coat the zucchini. Transfer to a metal
colander and shake off the excess flour. Dip the zucchini into the beaten eggs,
coat with the bread crumb mixture and place on the prepared baking sheet. Repeat
with the remaining zucchini. The zucchini can stand at room temperature for up
to 3 hours before frying.
In a deep fryer or wok over medium-high heat, pour in oil to a depth of 5 inches
and heat to 375°F on a deep-frying thermometer. Working in batches, fry the
zucchini sticks until golden brown, 5 to 7 minutes. Using a slotted spoon,
transfer the zucchini sticks to paper towels to drain, then place on a
napkin-lined platter and sprinkle with the cheese. Serve immediately.
Makes 32 zucchini sticks.