Crispy Zucchini Fries with Herb Dip

Wash the zucchini, dry thoroughly, and cut into sticks (fries) about 6 cm long and 1 cm wide. Sprinkle the zucchini sticks with some of the salt and let them sit for 20 minutes. Afterwards, thoroughly pat dry the released water with kitchen paper.

Heat plenty of oil in a pot or deep pan to approx. 180 °C. Whisk the eggs in a bowl.

First, coat the zucchini fries in flour, then dip them through the whisked eggs, and finally roll them in breadcrumbs. Immediately deep-fry them in hot oil until golden brown. Place the finished fries on a plate lined with kitchen paper to absorb excess fat.