I’d have to say that chicken wings became a bar staple from the mid-1980’s. Back then I worked as a gas bar attendant, part time of course. Each Tuesday was “wing nite” at Wizards Pub & Tavern.
I would take the mechanics, the owners of the garage & gas station, my parents, some cousins, some friends and we would feast on 10 cent wings! Back then I would usually eat 20 wings, we’d share pitchers of beer and we always ordered sides of zucchini sticks.
I knew these were pre-made, frozen bar munchies that were thrown in the deep fryer made to order.
I know deep frying makes everything tasty but this 40 year old has to start watching what and how I eat. Oh, don’t worry…I want selling out to a diet of flax seed but there’s nothing wrong with eating smart.
If these weren’t as good as the deep-fried zucchinis, I would be sharing this recipe for you. I was motivated to dry baked zucchini sticks from seeing a post similar to this over at Janet Is Hungry.
Janet hasn’t been writing of late but I hope she’s back soon. I enjoyed her food and her sense of humour. Janet, come back!
2 zucchini, quartered then cut into sticks
1/2 cup flour
1/4 cup corn flour
2 tsp. sea salt
1 Tbsp Italian mixed dry herbs
1 egg, whisked with some milk
Preheated 425F oven
- Wash and cut the ends of your zucchini. Quarter each zucchini (lengthwise) and reserve.
- In one bowl, mix your flour, corn flour, dry herbs, salt and pepper.
- In another bowl, whisk the egg and some milk with a fork.
- Line a baking tray with parchment paper and treat with cooking spray.
- Dip your zucchini in the egg, then dredge them in the flour mix and finally lay them on the baking tray.
- Set your rack to the upper-middle part of the oven and bake for 30-40 minutes or until they are golden brown.
- Season with salt and serve warm with sour cream.
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