Spicy Baked Zucchini Fries with Greek Yogurt Dill Dip
Crispy, spicy Panko-coated zucchini fries dipped in a cool Greek yogurt dill dip. Yum.
Spicy Baked Zucchini Fries
1poundzucchinicut into 4" - 5" sticks
1/4teaspoonground black pepper
1/2teaspooncayenne pepperor less or more depending on your heat preference
Greek Yogurt Dill Dip
1small clove garlicminced
1tablespoonfresh chopped dill
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.