Spicy Baked Zucchini Fries With Greek Yogurt Dill Dip Food

SPICY BAKED ZUCCHINI FRIES WITH GREEK YOGURT DILL DIP

Spicy Baked Zucchini Fries with Greek Yogurt Dill Dip image

Crispy, spicy Panko-coated zucchini fries dipped in a cool Greek yogurt dill dip. Yum.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 16

Ingredients

1 pound zucchini (cut into 4" - 5" sticks)
1/4 cup all-purpose flour
2 eggs
2 cups Panko breadcrumbs
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less or more depending on your heat preference)
2 tablespoons olive oil
1 cup Greek yogurt
1 small clove garlic (minced)
1 tablespoon fresh chopped dill
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Make the dip
In a small bowl, blend together the yogurt, garlic, dill, lemon zest, lemon juice, salt, and pepper. Cover and refrigerate for at least an hour to allow the flavors to meld.
Make the zucchini fries
Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
Prepare your ingredients: Place flour in a large Ziploc bag. Crack eggs into a shallow dish and whisk along with 2 tablespoons water. Mix Panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow dish.
Add zucchini to the Ziploc bag with flour and shake gently until all pieces are covered.
Working with three or four sticks at a time, dip the zucchini sticks in the egg mixture then place in the Panko mixture, turning to coat. Gently lay on the baking sheet. Repeat, mixing the Panko breadcrumbs often to keep spices distributed, until all pieces are coated.
Evenly drizzle olive oil on top of fries.
Bake for 15 - 20 minutes until all sides are golden brown.
Serve immediately with dip.

SPICY BAKED ZUCCHINI FRIES

Spicy Baked Zucchini Fries image

A healthy and delicious appetizer that can be served with many dishes or made as a side or snack dish.

Provided by Mariam E.

Categories Appetizer Side Dish

Time 30m

Number Of Ingredients 11

Ingredients

4 large Zucchinis (cut into finger sized sticks)
1/2 cup oats flour
2 whole eggs
Avocado or Olive Oil Spray
1 cup panko crumbs
1/2 cup grated parmesan cheese
1 tbsp paprika
1 tsp cayene pepper ((can reduce the amount if you have kids))
1/2 tsp fine black pepper
3/4 tsp salt
1 tsp onion powder

Steps:

Pre-heat oven to 425 degrees.
Place a parchment paper on a sheet pan (half sheet size) and have that ready.
Cut the zucchinis into finger sized sticks and place in a bowl.
In 3 other bowls, whisk the eggs in one, place the flour in the second and the panko mixture in the third.
Dip a piece of zucchini stick into the flour, then the egg wash and then the panko crumb mix to coat well.
Place the coated zucchini sticks on the sheet pan leaving about half an inch of space between each one. Repeat to finish the rest of the zucchini sticks.
Spray the zucchini fries with avocado or olive oil and bake in the oven for 15-20 minutes until they are golden/light brown in color.
Remove from the oven and let it rest for a few minutes before serving. Serve with your favorite dip.

Nutrition Facts : Calories 234 kcal, Carbohydrate 32 g, Protein 13 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 768 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

YOGURT DILL DIP

Yogurt Dill Dip image

Every person who tries this dip wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. -Krisann Durnford, Muskego, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

Ingredients

1 cup plain yogurt
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

Steps:

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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