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Prepare the Zucchini:
Cut the zucchini into sticks and sprinkle with salt. Let them rest for 15 minutes to release excess moisture.
Make the Coating Mixture:
In a bowl, whisk together 5 eggs with salt and pepper. Add minced garlic, chopped parsley, and onion. Stir to combine.
Prepare the Breading:
In a separate bowl, combine grated Parmesan, flour, breadcrumbs, and paprika.
Coat the Zucchini:
Dip each zucchini stick into the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
Fry the Zucchini:
Heat vegetable oil in a skillet over medium heat. Fry the zucchini sticks for 3-4 minutes on each side, until golden brown and crispy.
Serve:
Remove the zucchini sticks from the oil and drain on a paper towel. Serve warm with sour cream or Greek yogurt.
Serving Suggestions:
Serve as a side dish with grilled meats or fish.
Pair with a dipping sauce like marinara, tzatziki, or ranch.
Add to a sandwich or wrap for extra crunch.
Cooking Tips:
Extra Crunch: Add more breadcrumbs or Parmesan cheese to the breading mixture for added texture.
Oven Option: Bake at 200°C (400°F) for 20-25 minutes, turning halfway through for an even crisp.
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Nutritional Benefits:
Fiber-Rich: Zucchini provides dietary fiber, aiding digestion.
High in Protein: Eggs and Parmesan add protein to the dish.
Low-Carb: Lower in carbohydrates, especially if baked.
Dietary Information:
Vegetarian-Friendly
Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Nutritional Facts (Per Serving):
Calories: 220
Protein: 8g
Carbohydrates: 15g
Fat: 14g
Fiber: 2g
Sugar: 2g
Storage Tips:
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Use an oven or air fryer to regain crispiness.
Why You’ll Love This Recipe:
Easy to Make: Ready in under an hour.
Flavorful and Versatile: Works as a snack, appetizer, or side dish.
Vegetable-Packed: A tasty way to enjoy more veggies.
Kid-Friendly: Crispy and delicious, perfect for all ages.
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