Crispy Buffalo Zucchini in the Oven

Ingredients:

• 0.5 kg zucchini (2 - 3 small fruits)
• 0.5 cups flour
• 1/4 tsp cayenne pepper
• 2 large eggs, beaten
• 2.5 cups panko breadcrumbs
• 0.5 tbsp. hot sauce
• 3 tbsp (45 g) butter, cut into pieces
• 1 tbsp. white vinegar 5%
• 1/4 cup crumbled blue cheese
• 1/4 cup celery leaves
• Celery and carrot sticks (optional)
• Special equipment: 2 baking racks, 2 baking sheets with sides

Preparation:

1. Place two racks on the bottom and top racks of the oven and preheat to 220°C (425°F). Place the racks on baking sheets and generously spray them with cooking spray.
2. In a large zip-lock bag, combine the flour, 1/2 teaspoon of salt, and cayenne pepper. In another large zip-lock bag, combine the eggs and 1/2 teaspoon of salt. In a third zip-lock bag, combine panko breadcrumbs and 0.5 tsp salt.
3. Cut the zucchini into 7.5 x 0.5 cm sticks. Place half of the zucchini sticks in the first bag and shake well to coat them in flour.
   
   Remove the zucchini sticks and shake off any excess flour. Transfer them to the bag with the eggs and shake and massage them thoroughly with your hands until the zucchini is coated with the egg mixture. Then transfer them to the bag with the breadcrumbs and coat them completely. Transfer them to the prepared baking sheets and spray generously with cooking spray. Repeat with the remaining zucchini.
4. Bake until golden brown and tender, 25–30 minutes. Rotate the baking sheets halfway through baking.
5. Meanwhile, prepare the buffalo sauce.In a small saucepan, combine the hot sauce, butter, and vinegar and heat over medium heat, stirring until the butter melts. Remove from the heat and cover to keep the sauce warm.
6. Arrange the fried zucchini on a platter and drizzle with Buffalo sauce. Top with blue cheese and celery leaves. Serve with celery sticks and carrots, if desired.