Parmesan-crusted courgette chips


recipes, LCHF, Banting

Ingredients 12
Servings 2
Time 00:15

Ingredients

  • 4
    courgettes, washed and sliced into thick slices
  • 125
    ml
    cake flour, seasoned
  • 1
    egg
  • 125
    ml
    panko crumbs
  • 60
    ml
    Parmesan, finely grated
  • oil for deep frying
  • SAUCE:
  • 1
    avocado
  • 10
    ml
    creamed horseradish
  • 80
    ml
    Greek yoghurt
  • squeeze of lemon juice
  • 5
    ml
    chives, finely chopped
 

Method

00:01
 

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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