Crispy Buffalo Zucchini in the Oven
Votes: 7
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Now even vegetarians can enjoy the wonderful taste of famous Buffalo wings. Slice zucchini into thin strips, coat them in breadcrumbs, and bake. Now, the most important part—make the Buffalo sauce, which is what makes those wings so beloved. Combine hot sauce, butter, and vinegar and pour the sauce over the crispy zucchini sticks. Serve them just like Buffalo wings—with blue cheese and celery and carrot sticks. This appetizer is incredibly tasty, healthy, and low-fat. Instead of traditional deep-frying, the crispy sticks are baked in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 kg zucchini (2 - 3 small fruits)
- 0.5 cups flour
- 1/4 tsp cayenne pepper
- 2 large eggs, beaten
- 2.5 cups panko breadcrumbs
- 0.5 tbsp. hot sauce
- 3 tbsp (45 g) butter, cut into pieces
- 1 tbsp. white vinegar 5%
- 1/4 cup crumbled blue cheese
- 1/4 cup celery leaves
- Celery and carrot sticks (optional)
- Special equipment: 2 baking racks, 2 baking sheets with sides
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Cooking the dish according to the recipe:
- Place two racks on the bottom and top racks of the oven and preheat to 220°C (425°F). Place the racks on baking sheets and generously spray them with cooking spray.
- In a large zip-lock bag, combine the flour, 1/2 teaspoon of salt, and cayenne pepper. In another large zip-lock bag, combine the eggs and 1/2 teaspoon of salt. In a third zip-lock bag, combine panko breadcrumbs and 0.5 tsp salt.
- Cut the zucchini into 7.5 x 0.5 cm sticks. Place half of the zucchini sticks in the first bag and shake well to coat them in flour.
Remove the zucchini sticks and shake off any excess flour. Transfer them to the bag with the eggs and shake and massage them thoroughly with your hands until the zucchini is coated with the egg mixture. Then transfer them to the bag with the breadcrumbs and coat them completely. Transfer them to the prepared baking sheets and spray generously with cooking spray. Repeat with the remaining zucchini. - Bake until golden brown and tender, 25–30 minutes. Rotate the baking sheets halfway through baking.
- Meanwhile, prepare the buffalo sauce.In a small saucepan, combine the hot sauce, butter, and vinegar and heat over medium heat, stirring until the butter melts. Remove from the heat and cover to keep the sauce warm.
- Arrange the fried zucchini on a platter and drizzle with Buffalo sauce. Top with blue cheese and celery leaves. Serve with celery sticks and carrots, if desired.
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