Golden fried zucchini chips served with a garlicy yogurt sauce. Enjoy these as a snack or side dish!
2 medium sized zucchini (1 pound/500g)
½ cup cornmeal
1 cup breadcrumbs
½ teaspoon salt
Oil for frying (4-5 tablespoons)
Parsley for garnish
½ cup plain yogurt
¼ teaspoon salt
1 clove garlic, mashed
Slice zucchini in thin circles, about ½ inch (1cm).
Put cornmeal in a bowl.
Whisk together salt and breadcrumbs in another bowl.
Beat the eggs in another bowl.
Heat olive oil in a non-stick pan over medium heat.
Coat the zucchini slices first with cornmeal, then dip them in beaten eggs and then coat with breadcrumbs.
Place them in the hot pan in a single layer. Don’t overcrowd the pan.
Fry them until both sides are golden, about 2 minutes per side.
Transfer them on a paper towel.
Sprinkle a little more salt and parsley.
Whisk yogurt, salt and mashed garlic in a bowl well.
Serve the fried zucchini chips with this yogurt sauce on the side.
Make sure zucchini slices are well coated with the cornmeal, eggs and breadcrumbs.
If you want it gluten free, leave the breadcrumbs out. Coat the zucchini slices first with cornmeal, then dip into eggs and then coat with cornmeal again.
If you want you can add some spices like paprika, oregano and even some parmesan cheese in the cornmeal.
It is better to complete all the steps with all the zucchini before you warm the oil to start frying.
Fry them in batches. Never overcrowd the pan. Put the zucchini slices in a single layer.
Add olive oil for each batch if needed.
Add a little salt after transferring the fried zucchini slices on a paper towel when they are still hot.
Keywords: zucchini chips, fried zucchini chips