Crispy zucchini sticks
I love zucchini, but hardly any Latvian kid does, and they will eat it only in pancakes served with lots of sour cream (not my thing at all). But on a visit to the countryside, I was determined to have them give it a try. I did, and the great thing happened – they loved it. Not all at once, but as one started the movement, the others followed. So, this proves that it’s all about the company and trying things. I’m not saying, that I will serve them at our next kids’ party. No. That would just lead to nothing more than “no kids in the next party situation”.
75 g sourdough breadcrumbs, fine
40 g Parmeggiano Reggiano, finely grated
1 tbsp dried oregano
15 ml mild olive oil suitable for frying
500 g small zucchini, cut into sticks
sea salt to taste
freshly ground pepper to taste
15 g Parmeggiano Reggiano for serving
Heat oven to 200°C.
In a small bowl, beat eggs and season with salt and pepper. In a bowl, place breadcrumbs, oregano and cheese and mix. Pour oil into the pan and using your hands or brush, coat the pan evenly.
Dip zucchini sticks into egg, then into the bread crumb and cheese mixture (a few at a time and shake to coat). Place in a single layer on the pan. Carefully sprinkle any leftovers over each zucchini stick. Bake for about 20-25 minutes or until golden brown. Sprinkle some more cheese before serving and serve hot.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home