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.
|