Zucchini Chips With Tzatziki Sauce
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Egg1 cup
All-Purpose Flour1.5 tsps
Garlic Powder2 medium
Zucchini2 tbsps
Cucumber (seeded, diced)1 tsp
Mint (minced fresh)1 tsp
Red Wine Vinegar1 pinch
Kosher Salt1 clove
Garlic (minced)Directions:
1
In a medium bowl, beat the egg
2
In a shallow baking dish or pie plate, combine the flour and garlic powder
3
Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F
4
Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds
5
Add a handful of the zucchini rounds to the bowl with the egg and toss to coat
6
Remove, allowing the excess egg to drain off
7
Dredge in the flour, shaking off the excess
8
Place in a single layer on a baking sheet
9
Repeat with the remaining zucchini rounds
10
Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes
11
Drain on paper towels
12
Sprinkle with flaked sea salt while hot
13
Serve with Tzatziki and lemon wedges
14
In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic
15
Refrigerate until ready to serve