Preheat oven to 200°C fan forced. Line a large baking tray with baking paper.
Trim the ends off the zucchinis and cut in half, lengthwise. Cut each half into 4 long sticks.
Lay zucchini sticks on paper towel and pat dry to remove any moisture.
Add egg to a shallow bowl and lightly beat. Add corn flour and 1 tbsp of the Summer Herb Salt. Whisk thoroughly to combine.
In a deep sided plate, spread out the breadcrumbs.
Using a fork, take a stick of zucchini and dip it into the herb-egg mixture until it is fully covered. Gently shake off any excess and transfer zucchini into breadcrumbs. Thoroughly coat zuchinni in breadcrumbs then transfer to lined baking tray.
Repeat with remaining zucchinis ensuring they are evenly spaced out on the tray.
Dab each zucchini stick with some olive oil (you can use a pastry brush or gently drizzle) or liberally spray each piece with olive oil cooking spray.
Place in preheated oven and bake for 10 minutes. Remove tray from oven, gently turn the zucchini and spray or drizzle extra olive oil, if needed. Return tray to the oven and bake for a further 10 minutes until the zucchini is nice and golden.
Once the zucchini is ready, rest for 5 minutes before serving. Sprinkle a little extra Summer Herb Salt on top, if desired.
To make the Summer Herb Dip, mix mayonnaise, Greek yoghurt and 2 tsp of Summer Herb Salt in a small bowl until well combined. Serve alongside Crunchy Zucchini Fries.
