|Potato-Chip Zucchini Sticks with Lemon-Mayo Dipping Sauce|
From Passover Made Easy by Leah Schapira and Victoria Dwek
During the year, we coat anything we want with bread crumbs, or, my favorite, cornflake crumbs. For Passover, potato chips are the perfect replacement. Have fun playing with different flavors, including ketchup, honey BBQ, and onion and garlic chips — but use chips, not potato sticks. Don’t skip the dipping sauce! You’ll love how the tanginess of the lemon complements the zucchini. This recipe was the first side dish recipe we developed for our cookbook.
3-4 Tbsp oil
Lemon-Mayo Dipping Sauce:
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.
Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks.
Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.
In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish.
Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.
Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks.
Yield: 6 servings
Recipes: Passover, Side Dishes, Zucchini, Dipping Sauce, Parve, Kosher