Zucchini sticks with an onion dip

Ingredients for 1 servings:

• 15 g butter
• 1 m.-sized onion(s)
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp mustard, medium hot
• 225 g mayonnaise
• salt and pepper
• 3 m.-large zucchini
• 1 tbsp salt
• 100 g breadcrumbs
• 35 g cheese (Parmesan), freshly grated
• 1 tbsp dried Italian herbs
• 2 large eggs
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

For the dip, peel, halve, and slice the onion. Heat the butter in a non-stick pan. Sauté the onion slices until soft and golden brown, stirring constantly to prevent the onions from overcooking. Remove from the heat and stir in the apple cider vinegar. Transfer the mixture to a blender, add the honey and mustard, and blend briefly. Add the mayonnaise, season with salt and pepper, and blend well. Transfer to a suitable bowl, cover with foil, and refrigerate until ready to use. For the sticks, wash the zucchini, halve, and quarter it. Halving these quarters again will give the sticks just the right thickness. Cut these long pieces into 7-8 cm long pieces. Place the pieces in a regular sieve, then place this over a suitable bowl so that the sieve has some space between the zucchini and the bottom of the bowl. Sprinkle the zucchini pieces with salt and mix well with your hands. Let them drain for about an hour. In the meantime, line a baking sheet with parchment paper and brush with olive oil. Mix the breadcrumbs with the Parmesan cheese and the herb mixture. Whisk the two eggs in a deep dish and preheat the oven to 220°C. Now I’ll place the zucchini pieces on several layers of kitchen paper. Pat them dry with two sheets of kitchen paper. Then insert a toothpick into the bottom of each piece. Now dip them one at a time in the beaten eggs and then coat them in the breadcrumb mixture. Then place them on the prepared baking sheet and bake them in the oven for 12 minutes. Turn the sticks over and bake for another 8 minutes. They should be golden brown. Remove them from the oven and serve on a platter with the dip.