Potato-Chip Zucchini Sticks with Lemon-Mayo Dipping Sauce
During the year, we coat anything we want with bread crumbs, or, my favorite, cornflake crumbs. For Passover, potato chips are the perfect replacement. Have fun playing with different flavors, including ketchup, honey BBQ, and onion and garlic chips &ndash but use chips, not potato sticks.Don’t skip the dipping sauce! You’ll love how the tanginess of the lemon complements the zucchini.
Yield: 6 servings
- 3-4 Tbsp oil
- 2 large zucchini
- ¼ cup potato starch
- 2 eggs
- ¾ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 1 cup crushed plain potato chips
- 1 cup crushed barbecue potato chips
LEMON-MAYO DIPPING SAUCE
- ½ cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 scallion, white and light green parts, finely chopped
- ¼ tsp salt
- ¹⁄8 tsp coarse black pepper
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.
- Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks.
- Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.
- In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish.
- Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.
- Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks.
Matzaroni and Cheese
What kids don’t prefer mac ’n cheese over anything else? This is a easy dinner that will get all the troops running to the table when the hot, cheesy, and bubbling dish emerges from the oven.
6 to 8 servings
- 5 matzahs, broken into small pieces
- 5 eggs
- 1 (16-oz) container sour cream
- 1 (16-oz) container cottage cheese
- 3 Tbsp butter, melted
- 1 tsp salt
- 2 cups shredded mozzarella or muenster cheese, divided
- Preheat oven to 350°F. In an 8 x 8-inch baking dish, arrange ¹⁄³ of the broken matzah pieces.
- In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese. Pour ¹⁄³ of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1 cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling.
Visit CookKosher.com for more kosher recipes.
Find many more Passover recipes and guides in Passover Made Easy: Favorite Triple-Tested Recipes by Leah Schapira & Victoria Dwek
Leah Schapira is the co-founder of CookKosher.com, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her polished food articles, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah's second release with ArtScroll/Shaar Press. Leah resides in New Jersey with her husband and family.
Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria's work combines her passions for good food and good writing. She lives in Deal, New Jersey with her husband and children.
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