1 Italian zucchini (300 g)
2 carrots (240 g)
4 eggs (200 g)
1 teaspoon refined salt (5 g)
½ teaspoon black pepper (2 g)
1 cup wheat flour (130 g)
1 cup of breadcrumbs (130 g)
900 ml of Soya Oil Soya
Sour Cream
¼ cup cream cheese (50 g)
⅔ cup heavy cream (75 g)
Juice of ½ lemon (20 ml)
1 teaspoon salt (5 g)
1 tablespoon finely chopped chives (7 g)
Cut the zucchini and carrots into finger-thick sticks (about 10 cm x 1 cm). Lightly beat the eggs and season with salt and black pepper.
Put the sticks through the eggs, wheat flour and the egg mixture again. Finish by dipping them in the breadcrumbs and pressing them down gently so that the breading is even.
Heat the Soya Soya Oil to 170 °C and fry the sticks until golden brown. Place on a wire rack or paper towel so they don't lose their crunch. Mix all the ingredients of the sour cream sauce until smooth and serve with the sticks.
