| Olive Oil (or similar cooking oil) | 1 tbsp. | |
| Flour | 1/2 cup | |
| Salt | 1 1/2 teaspoons | |
| Cayenne Pepper | 1/4 teaspoon | |
| Eggs | 2 | |
| Breadcrumbs | 2 1/2 cups | |
| Zucchini | 1 pound, cut into 1/4 inch sticks | |
| Hot Sauce | 1/2 cup | |
| Butter (unsalted) | 3 tbsp. | |
| White Vinegar | 1 tbsp. | |
| Blue Cheese | 1/4 cup, crumbled | |
| Celery & Leaves | 1/4 cup |
Adjust 2 oven racks on top and bottom of oven and preheat to 425 degrees F. Put 2 (oiled) wire racks inside of 2 baking sheets.
Mix flour, 1/2 teaspoon salt, and cayenne in a shallow bowl.
Combine eggs and 1/2 teaspoon salt in another bowl.
Combine (fine) breadcrumbs and 1/2 teaspoon salt in a third bowl.
Add zucchini sticks to the flour and turn until coated. Shake off excess flour.
Transfer to the egg and turn until coated. Let excess egg drip off.
Then dip into the breadcrumbs and roll until fully covered.
Transfer the zucchini to the baking sheets and sprinkle oil on top of sticks.
Bake until golden and tender, about 28-30 minutes, switching the baking sheets from top to bottom halfway through.
Combine hot sauce, butter, and vinegar in a saucepan over medium heat, stirring often, until all of the butter has melted. Set aside, keep warm.
Arrange zucchini on a plate and drizzle with Buffalo sauce or set dip aside.
Sprinkle blue cheese and celery leaves on top, enjoy immediately.
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