The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
Our next Passover Potluck recipe comes from Leah Schapira at CookKosher. Leah has such creative ideas for Passover, it’s no wonder she just released a holiday cookbook. If this recipe is any indication, I’m sure it’s full of yummy food. I’ll let her tell you all about it! ~ Tori
Hi, my name is Leah Schapira and I’m the chief blogger over at CookKosher.com, my recipe sharing website. I launched CookKosher in 2010, a place where kosher cooks can connect and share recipes.
I come from a family of 10 children and I was the pickiest eater among them. Out of desperation my mom brought me into the kitchen and once I started cooking, I started eating. Like many of you, I’m food obsessed and go to sleep dreaming food and recipes. I love a great pastrami sandwich (with chummus and Russian dressing) and I can tell if a place serves good food by eating their fries (if they don’t take the time to fry a good potato, then what can you expect from them?). I’ll cook ethnic and adventurous food all week long, but on Shabbat I stick to traditional Jewish food like chicken soup and potato kugel and of course Challah.
For The Passover Potluck last year, I shared this recipe for our favorite kosher-for-Passover Cheese Roulade with Caramel Chocolate Glaze. I’m excited to be back again. This time, I’m bringing a kid-friendly veggie dish, because after all, that’s what all moms I know are searching for.
I happen to love Passover cooking. There’s something thrilling about being able to create exciting and flavorful dishes out of nothing (well…not nothing, but a very limited amount of ingredients). I’m so obsessed with Passover recipes that, this year, I co-authored a cookbook full of them, Passover Made Easy, with Victoria Dwek.
I’ve also provided a recipe for Lemon Mayo Dipping Sauce. My grandmother in Brazil makes homemade mayonnaise every single week. We spent Passover there a couple years ago, and my kids still talk about the mayonnaise they enjoyed spreading on their matzah. It’s fresh and flavorful, with hints of lemon and garlic. Don’t stop there. Have fun and make roasted red pepper or eggplant mayo! It’s easy. I promise.
Want to see how it’s done?
During the year, we coat anything we want with bread crumbs, or, my favorite, cornflake crumbs. For Passover, potato chips are the perfect replacement. Have fun playing with different flavors, including ketchup, honey BBQ, and onion and garlic chips — but use chips, not potato sticks. Don’t skip the dipping sauce! You’ll love how the tanginess of the lemon complements the zucchini.
So, enjoy these Zucchini Sticks…that is, if there are any left for your adult company after the little fingers come grabbing them!
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Potato Chip Zucchini Sticks with Lemon Mayo Sauce
Zucchini Stick Ingredients
- 3-4 tablespoons oil
- 2 large zucchini
- 1/4 cup potato starch
- 2 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup plain potato chips, crushed
- 1 cup barbecue potato chips, crushed
Lemon Mayo Sauce Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 scallion, white and light green parts, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon coarse black pepper
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.
- Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks. Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.
- In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish. Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.
- Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks. Enjoy!
- Note: this recipe is gluten free if you use certified GF potato chips and mayonnaise.
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