Fried Zucchini Fingers with Tamarind Dipping Sauce
Crispy, golden, and bursting with flavor, these Fried Zucchini Fingers with Tamarind Dipping Sauce are the ultimate appetizer or snack. Thin zucchini strips are lightly coated in a Parmesan-infused breadcrumb mixture, then fried to perfection for a crunchy texture with a hint of Italian seasoning. The tamarind dipping sauce adds an irresistible sweet-and-tangy kick, crafted with tamarind paste, honey, soy sauce, and a touch of chili flakes for spice. Perfect for entertaining or a tasty treat, this quick recipe comes together in just 35 minutes and pairs beautifully with the rich, zesty sauce. Whether you're hosting a dinner party or looking for a creative way to enjoy zucchini, this dish delivers bold, flavorful bites every time.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 2 cups vegetable oil
- 2 tablespoons tamarind paste
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 0.5 teaspoon chili flakes
- 3 tablespoons water
Instructions
Wash the zucchinis thoroughly. Slice them lengthwise into thin, finger-like strips.
Prepare three separate bowls: one with all-purpose flour, one with eggs beaten with milk, and one with a mixture of breadcrumbs, grated Parmesan cheese, dried oregano, salt, and black pepper.
Coat each zucchini strip first in the flour, then dip it into the egg mixture, and finally roll it in the breadcrumb mixture. Ensure each strip is evenly coated.
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully fry the coated zucchini fingers in batches, flipping occasionally, until golden and crispy, about 3–4 minutes per batch. Do not overcrowd the pan.
Place the fried zucchini fingers on a plate lined with paper towels to drain any excess oil.
To make the tamarind dipping sauce, combine tamarind paste, honey, soy sauce, chili flakes, and water in a small saucepan. Simmer over low heat for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
Transfer the sauce to a small serving bowl and let it cool to room temperature.
Serve the hot, crispy zucchini fingers with the tamarind dipping sauce on the side.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
