Parmesan-crusted courgette chips
|4||courgettes — sliced|
|125 ml||flour — cake, seasoned|
|125 ml||breadcrumbs — panko|
|60 ml||parmesan cheese — finely grated|
|oil — for deep frying|
|10 ml||creamed horseradish|
|80 ml||yoghurt — Greek|
|lemon — juice only|
|5 ml||fresh chives — finely chopped|
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.