Fried zucchini sticks with cheese dip

30 min


30 persons




0 / 5 (0 votes)


Borges - courgette sticks


  • 2 zucchinis
  • 100 g flour
  • 200 ml very cold fizzy water
  • Salt
  • Borges Olive oil
  • For the cheese dip:
  • 100 ml cream
  • 50 g Emmental cheese
  • 50 g Parmesan cheese
  • Sesame seeds

Step by step

  1. Step 1

    Wash the zucchini and cut into same-sized sticks and add some salt. Make the tempura by mixing flour and very cold fizzy water together until you get a fairly thick, sticky mixture. Warm the olive oil. Coat the sticks evenly in the tempura mixture and fry until golden. Take off the heat and leave to cool on kitchen paper.
    For the cheese dip: warm the cream in a saucepan and, when it comes to the boil, add the Emmental and Parmesan cheese. Wait for the cheese to melt. Pour the mixture into a bowl and sprinkle some sesame seeds on top.
    Serve the zucchini sticks on a plate next to the cheese dip.

  2. You can use lots of different dips, from mayonnaise to barbecue sauce or guacamole
    This recipe isn’t really a dish in itself, but rather a garnish or snack.
    Never peel zucchinis: most of the vitamins are in the skin, which also adds flavour and texture.

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