Can you believe it's August? Where did summer go? And how about the year? Don't you wish we had a way to slow down time? One event that I'm glad comes around each month is Secret Recipe Club. Not familiar with SRC? You can find the details
here!
This month I am honored to be assigned Miz Helen of
Miz Helen's Country Blogspot. Miz Helen has 7 children, 12 grandchildren and 4 great grandchildren. She is a cookbook author, former business owner, art and Bible teacher. Check out her blog and her Full Plate Tuesday party!!!
Zucchini season is here and who doesn't love Zucchini Stix? I was tempted by Miz Helen's addition of cumin and chipotle powder to the crumbs in these Spicy Zucchini Stix! Instead of traditional marinara sauce for dipping, you use salsa! I used some of
my salsa for dipping but you can the link to Miz Helen's recipe below!
Spicy Zucchini Stix
Ingredients
2 to 3 medium Zucchini cut into strips
2 egg whites
1 whole egg
1/2 cup all purpose flour
1 cup Panko Crumbs
1/2 teaspoon cumin
1/2 teaspoon Chipotle chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
Olive Oil
Directions
Preheat oven to 400 degrees
Wash the Zucchini and cut into 1/2 inch X 3 inch strips
Place the strips onto a layer of paper towels and generously sprinkle with salt, set aside
This process will allow the extra moisture to be pulled out of the Zucchini
Next, in a medium bowl mix the flour, Panko crumbs, cumin, Chipotle chili powder, garlic powder, salt and pepper together
In a medium bowl whip the egg whites and the whole egg with 1/4 cup water until mixed well
With a paper towel pat the tops of the Zucchini strips until the moisture has been removed
For the breading process, take just a few at a time so you get really good coverage on all sides
Drop several strips into the egg mixture and then into the flour and panko mixture
Generously oil a baking sheet with olive oil
Place the breaded strip onto a well oiled baking sheet making sure that each strip has room and is not touching the other strip
Bake uncovered for 20 minutes then turn the squash strips and continue to cook another 15 to 20 minutes until lightly browned
Remove from the oven and let cool for 30 minutes before serving