Dip the sliced courgettes into the cake four. Make an egg wash by whisking the egg together with a splash of water. Combine the Panko and Parmesan and lightly season with some salt and pepper. Dip each slice of courgette into the egg wash and then into the Panko-mixture.
Heat the oil to 180°C. Fry the courgettes for a minute or so until golden and crisp. Drain them on some paper towel.For the sauce, puree everything with a hand blender until smooth and season to taste. Serve it as a dipping sauce with the courgette chips.Recipe reprinted with permission of Illanique van Aswegen.
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