2 zucchini
2 eggs
50 g of parmesan
50 g of breadcrumbs
1 teaspoon of paprika
1 teaspoon of garlic powder
A pinch of salt and pepper
A pinch of olive oil for frying
Parsley or basil (optional)
Preparation:
⇆
1. Wash the zucchini and cut them into sticks of equal size (about 1-2 cm thick). In a bowl, mix the breadcrumbs with the grated parmesan, paprika, garlic powder, salt and pepper.
2. Then break the eggs into another bowl and beat them well. Dip the zucchini sticks first in the egg, then in the breadcrumbs, turning until well coated.
3. Heat a little olive oil in a pan over medium heat. Brown the zucchini sticks in batches for about 2 to 3 minutes on each side, until golden and crispy.
4. Then place the zucchini sticks on absorbent paper to drain the excess oil. You can also sprinkle them with fresh herbs and serve them hot as an appetizer or as an accompaniment to a sauce of your choice (for example, yogurt sauce or tomato sauce).
2. Then break the eggs into another bowl and beat them well. Dip the zucchini sticks first in the egg, then in the breadcrumbs, turning until well coated.
3. Heat a little olive oil in a pan over medium heat. Brown the zucchini sticks in batches for about 2 to 3 minutes on each side, until golden and crispy.
4. Then place the zucchini sticks on absorbent paper to drain the excess oil. You can also sprinkle them with fresh herbs and serve them hot as an appetizer or as an accompaniment to a sauce of your choice (for example, yogurt sauce or tomato sauce).
