Parmesan-breaded zucchini fries with yogurt-mint-garlic sauce


  • 4 medium organic zucchini
  • 2 eggs
  • 1 tablespoon(s) dried oregano
  • 50 g panko breadcrumbs
  • 50 g grated parmesan
  • 4 tablespoons of flour
  • frying oil

For the sauce

  • 250 g skyr
  • 1 small clove of garlic
  • 2 sprigs of mint


  1. Prepare the sauce: peel the garlic clove and crush it using a garlic press. Wash, strip and chop the mint. Mix the garlic, mint and skyr. Add salt and pepper. Keep cool.

  2. Heat the frying oil in a deep frying pan. Wash and dry the courgettes. Cut them into sticks of about 1.5 x 10 cm. Beat the eggs into an omelette and add the oregano. Mix the breadcrumbs and parmesan. Dip the courgette sticks in the flour, in the eggs and then in the breadcrumb-parmesan mixture. Cook them in the oil until they are golden brown, about 2 minutes. Serve them hot, with the skyr sauce.

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