Baked Zucchini Sticks And Sweet Onion Dip Recipes

Steps:

• 1. Preheat oven to 425.
• 2. Melt butter in a frying pan over medium heat and add sliced onions.
• 3. Cook stirring occasionally until the onions are soften and caramelized.
• 4. Remove onions from the heat and add vinegar.
• 5. Place the onions and vinegar into a food processor.
• 6. Add the honey and mustard, and process until smooth.
• 7. Add mayonnaise and salt and pepper to taste, process to combine all together.
• 8. Makes 1 1/2 cups of dip.
• 9. Pour mixture into a bowl, cover and refrigerate until ready to serve.
• 10. Cut your zucchini into 3 inch sticks and place them in a colander over a bowl and sprinkle on 1 tablespoon of salt.
• 11. Let zucchini drain for an hour or longer; rince and pat dry with papper towels.
• 12. Combine bread crumbs, parmesan cheese and seasoning of choice and set aside.
• 13. Line a baking sheet with parchment paper or non-stick foil and spray it with olive oil.
• 14. Dredge sticks a few at a time in the egg, then roll in brumb mixture.
• 15. Place on prepared baking sheet.
• 16. Place in pre-heated oven and bake for 12 minutes and turn over and bake for an addition 8 minutes or until brown and crisp.
• 17. Remove from oven and serve immediately with the sweet onion dip.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk buttermilk and eggs together in a shallow dish.
• Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
• Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
• Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.