Crispy Cajun Zucchini Sticks

Ingredients:

• 0.5 cups flour
• 1 tbsp. Cajun seasoning
• 2 large eggs, beaten
• 1.5 cups stone-ground cornmeal
• 1 tbsp. panko breadcrumbs
• 450 g zucchini (2-3 small fruits), cut into sticks measuring 7 x 0.5 cm.
• 1/4 cup mayonnaise
• 1 tbsp Creole or whole grain mustard
• A quarter of a pickled cucumber, finely chopped
• 0.5 – 1 teaspoon hot sauce, such as Tabasco
• Special equipment: 2 baking racks, 2 baking sheets with sides

Preparation:

1. Place two oven racks on the bottom and top racks and preheat the oven to 220°C (425°F). Place the racks on baking sheets and generously spray them with cooking spray.
2. In a large zip-lock bag, combine the flour and Cajun seasoning. In another zip-lock bag, combine the eggs and 1/2 teaspoon of salt. In a third bag, combine the breadcrumbs and 1/2 teaspoon of salt.
3. Place half of the zucchini sticks in the first bag and shake well to coat them in flour. Remove the sticks and shake off any excess flour. Transfer them to the bag with the eggs and shake and massage them well with your hands until the zucchini is coated in the egg mixture. (For a neater finish, use one hand for the dry ingredients and the other for the wet ingredients.) Then transfer them to the bag with the breadcrumbs and coat them completely. (Some of the green zucchini will still show through the breadcrumbs.) Transfer them to the prepared baking sheets and spray generously with cooking spray (no need to turn the sticks over). Repeat with the remaining zucchini.
4. Bake until golden brown and tender, 25–30 minutes. Rotate the baking sheets halfway through baking.
5. Meanwhile, in a small bowl, combine the mayonnaise, mustard, pickles, and hot sauce. Serve the dip with zucchini sticks.