Today we’re going to update our Fried Zucchini Sticks Recipe for the next generation to fall in love with, it’s got all the makings of a new family favorite if our sons’ reaction is any indication.
Liz and I both grew up with mothers that cooked zucchini with the same recipe. And you probably have the same recipe tucked away in in your recipe box somewhere. The recipe card that has all the markings of a family favorite, the stains and bent corners, all signs of love. But like all things there comes a time for change and remember change is good. Oh so good!
I’ve always been partial to having my zucchini nicely breaded and fried to a crisp with a dusting of salt as the only addition. But we’ve gone and switched it up a little and added a few more herbs and spices to this fried zucchini recipe as well as making it gluten-free for some of our readers by taking the flour out of the breading mixture. But don’t worry we added a whole bunch of flavor with the addition of Parmesan cheese, yeah I said cheese.
We normally would have cut the zucchini into medallions but thought why not try cutting them into sticks, the kids loved them this way and it really made it easy to eat and dip in our favorite sauces. Then it was as easy as setting up our breading station, all you’ll need are two bowls. One for the eggs, whisked up nicely and the second one with the breading mixture consisting of gluten-free bread crumbs, Parmesan cheese and the herbs and spices.
Dip the zucchini stickes into the eggs and them directly into the breading mixture. We found that toward the end of doing this the breading mixture got a little sticky and wouldn’t stick to the zucchini sticks so we just added a few move bread crumbs to dry it out as needed and it worked fine. Then a quick 1-2 minute dip in a pan with 320-350 F vegetable oil and Fried Zucchini Sticks are ready to be devoured, and yes they will be devoured. They are the perfect combination of crunch and tenderness.
I love having a garden and being able to go out to the back yard and pick the evenings dinner fresh off the vine but there are times when your plants are just producing so much that the family gets tired of the same recipe. So give this recipe a try the next time you are racking your brain for a new way to serve zucchini.
I also have a favor to ask of you. Please leave a comment below and rate this recipe, we love hearing how everyone loves our recipes and how you put your unique spin on them! Thanks and enjoy the bounty of summer.
You may also like these Zucchini Recipes…
- 4 small zucchinis
- 1 cup bread crumbs (we used gluten-free)
- ½ cup fresh parmesan
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 eggs
- Salt and Pepper to taste
- Oil for frying
- Fresh chopped parsley for garnish, optional
- Extra parmesan cheese for garnish, optional
- Wash and cut zucchini, cut in half, then cut each half in half and then in half again, making 8 sticks
- Add eggs to a medium size bowl and whisk
- Add bread crumbs, cheese and seasoning to medium bowl and mix together
- Heat oil in large skillet or saucepan to 320-350 degrees
- Dip zucchini in egg, then in crumb mixture
- Add to oil and cook for about 2-3 minutes or until golden brown
- Add salt and pepper to taste, sprinkle with parsley and more cheese if desired
- Serve immediately