|Bread crumbs||500 Milliliter|
|Thyme leaves||3 Milliliter|
|Basil leaves||3 Milliliter|
|Onion powder||3 Milliliter|
|Garlic powder||3 Milliliter|
|Safflower oil||1 Liter|
|Ranch dip||375 Milliliter|
Wash and trim the zucchini, cut into sticks.
Blend the bread crumbs with the seasonings.
Mix the eggs with the milk.
Place the flour in a small mixing bowl.
Dust the sticks with flour, dip into egg mixture.
Dredge in bread crumbs.
Heat the oil to 190°C (375°F).
Fry the sticks in the oil in small batches.
Serve with ranch dip on the side.