I’d have to say that chicken wings became a bar staple from the mid-1980’s. Back then I worked as a gas bar attendant, part time of course. Each Tuesday was “wing nite” at Wizards Pub & Tavern.
I would take the mechanics, the owners of the garage & gas station, my parents, some cousins, some friends and we would feast on 10 cent wings! Back then I would usually eat 20 wings, we’d share pitchers of beer and we always ordered sides of zucchini sticks.
I knew these were pre-made, frozen bar munchies that were thrown in the deep fryer made to order.
I know deep frying makes everything tasty but this 40 year old has to start watching what and how I eat. Oh, don’t worry…I want selling out to a diet of flax seed but there’s nothing wrong with eating smart.
If these weren’t as good as the deep-fried zucchinis, I would be sharing this recipe for you. I was motivated to dry baked zucchini sticks from seeing a post similar to this over at Janet Is Hungry.
Janet hasn’t been writing of late but I hope she’s back soon. I enjoyed her food and her sense of humour. Janet, come back!
Zucchini Sticks
2 zucchini, quartered then cut into sticks
1/2 cup flour
1/4 cup corn flour
2 tsp. sea salt
1 Tbsp Italian mixed dry herbs
1 egg, whisked with some milk
Preheated 425F oven
- Wash and cut the ends of your zucchini. Quarter each zucchini (lengthwise) and reserve.
- In one bowl, mix your flour, corn flour, dry herbs, salt and pepper.
- In another bowl, whisk the egg and some milk with a fork.
- Line a baking tray with parchment paper and treat with cooking spray.
- Dip your zucchini in the egg, then dredge them in the flour mix and finally lay them on the baking tray.
- Set your rack to the upper-middle part of the oven and bake for 30-40 minutes or until they are golden brown.
- Season with salt and serve warm with sour cream.
Oh Peter! How I love those little zucchini sticks–and yours look better than the ones I get in most restaurants.
I love zucchini sticks Peter and in honour of Marye I love them with Chipotle Mayonnaise. I also wish Janet would come back. I also enjoy this calorie-wise version. I hope all is well with Janet and that she hasn’t lost her passion for blogging.
Peter today you and I made a perfect combination. Your zucchini will be great with my skordalia.
Here is something I have not had for awhile. Yours looks very appetizing! We used to have them served with a dipping bowl of marinara sauce on the side. And hey, I like Ivy’s idea of serving them with skordalia!
Seems everyone’s got zucchini on the brain today, Peter. (I just paid tribute to Katie’s courgette sticks.)
These look fantastic!
These look delicious! I love zucchini and I’m always looking for new ways to make it. Thanks!
Hi Peter, will you believe me if I tell you that I was going to do something really similar as part of the Recipe I present at Jenn’s Joust… same thing but with eggplant! I was doubting between frying and oven… and since I’m more than 40… maybe I should follow your example!!!
This totally made my day. I LOVE these things. When you say corn flour – you don’t mean corn starch or corn meal but something different?
Sher, the ones in the restaurants are Frankenstein food.
Val, who’s Marje?
Nuria, eggplant would work wonderfully too!
Katerina, it’s corn flour. It’s a little grittier than white flour, same kind of texture as polenta.
These look great Peter it shows you don’t always have to deep fry. :-) Great recipe!
These look really good! They look golden brown and crispy. I don’t think I have ever seen these on a pubs menu. I guess I will just have to try a few more pubs. :)
These look great – I’m glad Katerina asked about the corn flour reference, I interpreted it as cornstarch which is called cornflour in Greece, so I thought you were just going back to your roots. Is the corn flour you use like masa harina??
This sounds sensational. What a fabulous idea!
Laurie, it’s much like masa harina, just a little grittier than regular flour.
These look wonderful. I like that you have used corn flour and that you baked these rather than deep fried them. Thanks for sharing.
Nice and guilt free!! I will have to try this, thanks