Crispy Zucchini Fritters with Mascarpone Dip
A lighter take on classic fritti, these oven baked zucchini sticks are coated in cheesy breadcrumbs and served with a creamy mascarpone dip. Crispy outside, juicy inside, and perfect for wine night.
If you love crispy fried snacks but want something a little lighter, this baked zucchini fritti is the perfect answer. By roasting instead of deep frying, you get all the crunch with less oil and less fuss.
Zucchini becomes sweet and juicy as it bakes, while the cheesy breadcrumb coating turns beautifully golden. Paired with a rich mascarpone dip, it feels indulgent enough for entertaining yet simple enough for a weekday appetizer.
What you'll need
- 1 zucchini
- 1 egg
- 1 tbsp mayonnaise
- 1 cm garlic paste
- 40 g breadcrumbs
- 15 g grated Parmesan cheese
- A pinch of salt and black pepper
- Olive oil as needed
- <For the dip>
- 1 tbsp mascarpone cheese
- 1 tbsp mayonnaise
- A pinch of salt and black pepper
How to make it
Cut the zucchini in half lengthwise, then into 3 to 4 thick sticks. In one bowl, mix the egg, mayonnaise, and garlic. In another bowl, combine the breadcrumbs, Parmesan, salt, and pepper.
Coat each zucchini stick in the egg mixture, then press into the breadcrumb mixture until fully covered.
Place on a baking tray lined with parchment paper, drizzle lightly with olive oil, and bake at 200°C for 15 to 17 minutes until golden and crispy.
Meanwhile, mix the mascarpone, mayonnaise, salt, and pepper to make the dipping sauce. Serve warm with the freshly baked zucchini.
Tips
- Freshly grated garlic gives a deeper aroma than tube garlic.
- For extra crunch, use panko breadcrumbs.
- Cream cheese or sour cream work well if mascarpone is unavailable.