Crispy Zucchini Frittes with Garlic-Herb Dip
Ingredients
For the Frittes:
2 medium zucchini (cut into 1/2-inch thick sticks)
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup Panko breadcrumbs (for maximum crunch)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp kosher salt (plus more for sweating)
Cooking spray or olive oil for drizzling
For the Dip:
1/2 cup sour cream or plain Greek yogurt
1 tbsp mayonnaise
1 clove garlic (grated or finely minced)
1 tbsp fresh dill or chives (finely chopped)
1 tsp lemon juice
Salt and black pepper to taste
The Method
Place the zucchini sticks in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess water, then thoroughly pat them dry with paper towels.
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set up three shallow bowls: one with flour, one with the beaten eggs, and one mixing the Panko, Parmesan, garlic powder, and salt.
Working in small batches, dread the zucchini sticks in the flour, dip them completely into the egg, and press them firmly into the Panko-Parmesan mix until fully coated.
Arrange the frittes in a single layer on the baking sheet, ensuring they do not touch. Spray generously with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until they are deeply golden brown and crisp.
While the frittes bake, whisk together the sour cream, mayonnaise, garlic, herbs, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve.
Pro Tip for Air Frying: If you prefer using an air fryer, arrange the coated zucchini in a single layer without crowding. Air fry at 400°F (200°C) for 10 to 12 minutes, shaking the basket halfway through, until crispy.
Dahlia, National Capital Dahlia Society Show, Brookside Gardens,
Wheaton, Maryland USA IMG 3114
Canon PowerShot G11 Camera
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs
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