Crispy Zucchini and Halloumi Sticks with Spicy Lemon Honey

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and lightly brush it with some of the olive oil.

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   2. Cut the zucchini into thick sticks and the halloumi into similar-sized sticks. Pat both dry with paper towels so the coating sticks better.

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   3. Set up three bowls: in the first, place the all-purpose flour with a pinch of the salt and the black pepper; in the second, beat the eggs; in the third, combine the panko, sesame seeds, sweet paprika, garlic powder, and the remaining salt.

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   4. Coat each zucchini stick and each halloumi stick in the flour, then the beaten egg, and finally the panko-sesame mixture, pressing gently so the coating adheres well.

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   5. Arrange the coated sticks on the baking sheet in a single layer. Drizzle or brush with the remaining olive oil to help them brown.

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   6. Bake for 16 to 18 minutes at 220 °C / 425 °F, turning halfway through, until the coating is golden and crisp and the halloumi is tender inside.

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   7. While they bake, combine the honey, lemon zest, lemon juice, and red pepper flakes in a small saucepan or heatproof bowl. Warm for 1 minute over very low heat or 10 to 15 seconds in the microwave, just until fluid; stir well.

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   8. Transfer the hot sticks to a serving platter, drizzle with the spicy lemon honey, and finish with the chopped fresh mint. Serve immediately to keep the texture crisp.