Zucchini Fries

The Sauce:

In the bowl of a blender, combine 3 oz feta cheese (about 1/2 cup), 1/4 cup sour cream, 2 tablespoons water, 2 teaspoons lemon juice and 1/2 teaspoon minced garlic.Puree the mixture until smooth.

While the motor is running, slowly add 2 tablespoons olive oil. Add 2 tablespoons finely chopped fresh basil, 1 tablespoons finely chopped fresh mint leaves, and 1/2 roasted red bell pepper. Puree until smooth. Season to taste with salt and pepper.
Pour the sauce into a small bowl, cover, and chill.

The zucchini fries:

Preheat the oven to 425 degrees F.
Cut 3 medium zucchini lengthwise into 2-inch-long and 1/4-inch-thick pieces. In a medium bowl, combine 1 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. If I hadn't run out of panko breadcrumbs, I would have used them rather than regular ones. Their crunch is unmatched in the breadcrumb world!
In another medium bowl, spoon 1 cup of all-purpose flour.
In a small bowl, whisk together 2 eggs.
Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg mixture and then place the pieces in the bread crumbs, covering completely.



Place a rack on a baking sheet and place the breaded zucchini pieces on the rack. Spray with some olive oil. This will help give a little extra crisp on the fries. Bake in the oven for 18-20 minutes, or until the zucchini is tender and breading is browned and crisp.

Serve the fries with the dipping sauce.

Recipe from: http://www.foodbuzz.com/