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Zucchini Sticks

Jul 30, 2012 at 10:32 AM Chime in now

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

These crisp morsels make a lovely vegetarian party snack.

Yield: 6 servings


3 large zucchini
1 3/4 cups fresh bread crumbs
1 cup freshly grated parmesan
3 tablespoons finely chopped parsley
grated zest of 1/2 lemon
2 large eggs
3/4 cup all-purpose flour
salt and freshly ground black pepper
vegetable oil, for deep frying


1. Preheat the oven to 200°F (95°C). Wash and dry the zucchini. Cut them into sticks about 3 × 1/2 in.

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.


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

Read More:
Lemon Chicken Zucchini Burgers
Roasted Zucchini, Tomatoes, and Chickpeas
Chicken Herb Meatballs with Zucchini Raita

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