Crispy Baked Zucchini Fries with Creamy Dill Yogurt Dip
Light, crunchy, and full of Mediterranean flavor, these baked zucchini fries turn a simple veggie into an irresistible snack. Golden on the outside, tender on the inside, and paired with a cool, creamy yogurt dip.
Ingredients
- 3 zucchini washed, dried, and cut into sticks
- ½ cup Kefalotyri or Parmesan cheese
- 1 ½ cup breadcrumbs
- ¼ cup greek yogurt full fat
- 1 egg whisk
- 1 ½ tbp mild mustard with honey
- ½ cup all-purpose flour
- 1 tbsp honey
- 2 tbsp dried basil and thyme
- ½ cup milk
- 1 tsp garlic powder optional
- olive oil
- Dill Yogurt Dip
- 1 cup greek yogurt
- 2 tbsp lemon juice
- 2 tbsp fresh dill finely chopped
- 1 tbsp olive oil
- salt
- pepper
Instructions
- Wash and pat dry the 3 zucchini, cut them into small sticks, similar to the size of a French fry.
- Preheat the oven to 190℃
- In a medium-sized plastic bag, add ½ cup all-purpose flour, 1 tsp garlic powder , and the 2 tbsp dried basil and thyme.
- Toss in the bag a few zucchini fries at a time. Close the bag and shake so the zucchini gets evenly coated. Repeat the process until the zucchinis have been coated.
- In a large bowl, add the 1 egg, ¼ cup greek yogurt, 1 tbsp honey, ½ cup milk, and the 1 ½ tbp mild mustard with honey, mix until smooth.
- In another bowl, mix the grated ½ cup Kefalotyri or Parmesan cheese with the 1 ½ cup breadcrumbs.
- Dip the floured zucchini sticks into the wet mixture. Let the excess drip off, then transfer them to the bowl with the breadcrumbs and cheese mix.
- Press each zucchini stick with breadcrumbs so that each stick is completely coated.
- Line a large baking tray with parchment paper. Place each coated stick on the tray, don't forget to leave space between them
- Drizzle generously with olive oil. Bake until golden and crispy.
- For the dip, mix the 1 cup greek yogurt, 2 tbsp lemon juice, 2 tbsp fresh dill, 1 tbsp olive oil, salt , and pepper. Place in the fridge until the zucchini sticks are ready.
- Serve sticks with dip.