Crispy Zucchini Sticks

Serves 4-6

Ingredients

6 oz. Greek yogurt

2 tbsp. fresh lemon juice

1/4 cup fresh chopped mint or dill

black pepper to taste

1 lb. medium summer zucchini

Salt

Olive oil, for frying

Chickpea flour for dredging*

  1. Mix together yogurt, lemon juice, mint or dill, and back pepper to taste in a medium bowl. Set aside.

  2. Rinse and pat dry the zucchini. Cut each one into sticks about 2 1/2” long and 1/4” thick. Dredge with flour, shaking off any excess.

  3. Heat 2” of olive oil in a large heavy bottom skillet over medium heat.

  4. Fry zucchini sticks, a few at a time, until golden brown and crispy, about 3-4 minutes each. Drain on a paper towel lined plate. Sprinkle with salt, and serve with yogurt dip.

Ben Mastracco