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No. 0522 Mediterranean Free recipe

Pan-Fried Zucchini Sticks with Dill Yogurt

Zucchini batons get a whisper of flour and a silky egg coating before sizzling in olive oil until patched with gold. Paired with a cold garlic and dill yogurt sauce, they are tender inside, lightly crisp outside and very hard to stop eating on a warm evening.

4.4 from 229 cooks

Golden egg-battered zucchini sticks on a blue-rimmed platter with a bowl of dill yogurt sauce
Photo: Ahmet COTUR on Pexels
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Level
Medium
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Method 6 steps

  1. Toss the zucchini sticks with 1/2 tsp salt and let them drain on paper towels for 15 minutes, then pat very dry.

  2. Stir together the yogurt, garlic, chopped dill, lemon juice and a pinch of salt. Chill until serving.

  3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 350 F.

  4. Dredge the zucchini in flour, shaking off the excess, then dip in the beaten egg.

  5. Fry in batches for 2 to 3 minutes per side until the coating is set and golden in patches. Drain on a rack.

  6. Arrange the sticks on a platter with the dill yogurt in a small bowl and a sprig of dill alongside.

Tap a step to mark it done.

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