We are longing for lazy summers in the arid Okanagan, and Grandmother’s garden bounty.
We remember hot and salty bites of fried zucchini. So summery. With lemon wedges, creamy herbal dips, and cold beer.
For dipping, think herbacious Green Goddess, sirracia mayo/parm mayo/lemon aioli
1 lb. zucchini, sliced into planks, and then sticks (or thin rounds)
1/2 cup panko
1/2 cup flour
1/2 cup grated parmigiano reggiano
1 teaspoon oregano
3 tsp seasoning salt (Lawry’s or your own mix of garlic and onion salt and paprika, black pepper)
HEAT oven to 425ºF.
Working with 3-4 zucchini sticks at a time, start breading by covering zucchini with beaten egg. Shake off excess, and roll in flour. Repeat rolling in egg, and then into crumb/cheese mixture.
Place breaded zucchini stick onto baking sheet and continue until all are breaded.
Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for 10 more minutes or until crisp and golden brown.
Green Goddess Dip
1/2 cup baby spinach leaves
1/2 cup flat leaf parsley leaves
1 tablespoon fresh chervil
2 tablespoons fresh tarragon
1 clove garlic
4 scallions, whites and greens
1 tablespoon anchovy paste
Juice 1/2 lemon
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper
Lightly chop the spinach, parsley, chervil, tarragon, garlic, and scallions. Put them, along with the other ingredients, in a mini food processor and whirl away until you have a smooth, green sauce.
Creamy Parmesan Dipping Sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 Tablespoons Dijon mustard
1/4 Teaspoon Kosher salt
1 Teaspoon fresh lemon juice