Finally, after fighting last year's luck and some persistent slugs, my zucchini plant has yielded its first fruit. As I mentioned earlier, I knew exactly what I was going to make with the first zucchini. Hubs and I have become huge fans of this simple recipe to make zucchini fries/chips. The original inspiration was a recipe by Veggie by Season. I had tried it in my egg-aversion days and had replaced egg with some yogurt to help the breadcrumbs stick. Sadly, I ended up with a product far from being crunchy. The yogurt made it a soggy mess. Ever since, I have resorted to the good ol', comparatively healthy technique of shallow frying. I also switched to panko bread crumbs instead of the regular ones since they provide a lot more crunch. Some tweaking to the original seasoning of simple salt and pepper makes this version quite flavorful. Today we enjoyed the chips as appetizers for dinner. One zucchini was just enough to get us started on the rest of the courses.
|The picture came out sad, only because I was too hungry to spent time on photography!|
1/2 Cup yogurt - whisked
3/4 Cup panko bread crumbs
Paprika to taste
Dash of garlic powder
Salt to taste
- Cut zucchini in about 1/8 inch thick disks. Don't make it too thin.
- Whisk some yogurt (with a few drops of water if needed) so that it's smooth. Season it with paprika, salt and a dash of garlic powder.
- Take the bread crumbs in a plate and season them with paprika, salt and garlic powder as well. Seasoning yogurt as well as the bread crumbs will make these chips flavorful throughout.
- Dip the zucchini in yogurt, then press into the bread crumbs on both sides and fry in a pan using oil spray. If you don't have oil spray, simply spread some oil on the pan. Fry on both sides until golden brown.
You can enjoy these chips with some ranch or another creamy dip, but they taste just perfect by themselves.