I love fried zucchini sticks …. as long as they are crispy …. and stay crispy.
This is the perfect recipe that is easy and quick to mix – garden to table in less than 10 minutes! It fries up light, crispy and flavorful. These nearly grease-less, delectable zucchini sticks not only stay crispy but can also be frozen and reheated to crispness for snacking later. Use this tempura-like batter for cauliflower, eggplant, jalapeno poppers, mushrooms, fish, or whatever else you desire crispy.
Fried zucchini Sticks Recipe
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour or a gluten-free flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons sea salt or seasoning salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup water
- 1 egg
In a medium bowl mix all ingredients until smooth. Slice zucchini or other vegetables into 1/2 inch thick slices or into 1/2 inch thick spears. Heat fry pan or pot over medium heat with 1 inch cooking oil. Dip veggies one at a time in batter and allow excess to drip off over batter bowl before placing in hot oil. Flip once and cook until golden brown. Drain on paper towel. Serve with lemon, ranch dressing and hot sauce.