How to make
Wash the zucchini and cut them into thin sticks, or slice them finely if you prefer. Sprinkle with salt and leave them on a few layers of kitchen roll.
Cover them with some pieces of kitchen roll and leave them for 20 minutes to strain. Cut the carrots into thin sticks as well. Mix the breadcrumbs, parmesan and oregano in a flat plate. Season with salt and black pepper to taste.
Sift the flour in a second plate and season with salt and black pepper. Whisk the eggs in a third plate. Preheat the oven to 390°F (200 degrees). Lay a piece of baking paper on a tray.
Roll the zucchini and carrots into the flour, dip them in egg wash and roll them into the breadcrumbs. Arrange the vegetables on the tray an bake for approximately 30 minutes, until they obtain a golden brown crust.
Serve with yogurt dip.
