Preparation:
First, wash the zucchinis and cut them into even sticks (about 1–2 cm thick). In a shallow bowl, mix the breadcrumbs with the grated Parmesan, paprika powder, garlic powder, salt, and pepper.
Crack the eggs into a separate bowl and beat them well. Dip the zucchini sticks first into the egg, then into the breadcrumb mixture, turning them until they are evenly coated.
Heat some olive oil in a pan over medium heat. Fry the zucchini sticks in batches for about 2–3 minutes per side, until golden brown and crispy.
Place the finished zucchini sticks on a paper towel to drain any excess oil. Optionally, sprinkle with fresh herbs and serve hot as a snack or side dish with a dip of your choice (e.g., yogurt dip or tomato salsa).
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