Zuchini Sticks with Bloomin' Onion Dip

Yes, this recipe looks labor and time intensive.  It kind of is.  But it's really worth it.  This time of year you can find zucchini at road-side stands for 25 cents a piece.  Go ahead, spend $1.  You're going to want to make more of these.

INGREDIENTS

2 large zucchini, cut into 3” diameter sticks

1 TBS butter

1 medium onion, sliced

2 TBS cider vinegar

2 TBS honey

1 TBS mustard

1 cup mayo

1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs

2 eggs

DIRECTIONS

 

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.  After an hour, rinse well and pat dry.

For the dip:
First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.  In a blender mix onions, vinegar, honey & mustard.  Process until fairly smooth.  Remove from the processor, and stir in 1 cup mayonnaise.
Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Combine panko, parm cheese, and Italian herbs.  Mix until thoroughly combined.

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the eggthen roll it in the crumbs.  Here is advice from the original author of this recipe:  “There’s a basic restaurant tenet about  breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.”

Place the sticks on the prepared baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

VERDICT

Yes, the sauce is a bit fussy.  And straining the zucchini for an hour is too.  But the dip is SO GOOD!

The kids weren't as big of fans as we were though.  We told my son they were a kind of French fry.  He informed us "yeah, they're the not-so-tasty kind of french fries."

 
Whatever, kids are fussy.  But you won't be once you've tried these!