Zest Salt Crunchy Zucchini Fries with Garlic Yoghurt Dip

Difficulty: Easy | Prep: 20 min | Cook: 20 min | Total: 40 min | Serves: 4 | Dietary: Vegetarian

👨‍👩‍👧‍👦 Cook With the Kids. School holidays are here and zucchini is cheap again, so hand the crumbing over to the little ones. These come out of the oven properly crunchy, get a shake of Chooki's Zest Chicken Salt while they're hot, and disappear faster than you can say who wants a dip.

Step 1: Cut and Dry

Heat the oven to 220°C (200°C fan) and line two trays with baking paper. A grown-up cuts each zucchini into batons about 1cm thick and 8cm long. Pat them dry with paper towel, really dry, because wet zucchini is how you end up with a crumb that slides off.

Step 2: Crumb Them Up

Set up three bowls: flour in the first, beaten egg in the second, and panko mixed with 2 teaspoons of Zest salt in the third. This is the kids' job. Dunk each baton in flour, then egg, then press it into the crumbs so every side is coated. Lay them on the trays with a little gap between each one.

Step 3: Bake Until Golden

Give the fries a good spray of oil and bake for 20 minutes, flipping them halfway, until the crumb is deep golden and crunchy. While they cook, stir the yoghurt, garlic and lemon juice together with a pinch of Zest salt.

Step 4: Salt and Serve

Straight out of the oven, shake over a little extra Chooki's Zest Chicken Salt. The heat helps it stick to the crumb. Pile them up with the dip and some lemon wedges and let everyone dig in.

Tip: Don't salt the zucchini before you crumb it. Salt pulls water out of the zucchini and turns the crumb soggy, so save the Zest for the panko and the finish.