Parmesan-crusted courgette chips

2 servings Prep: 15 mins, Cooking: 1
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With a avocado and horseradish dipping sauce.

By Food24 October 21 2014
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Ingredients (11)

4 courgettes — sliced
125 ml flour — cake, seasoned
1 eggs
125 ml breadcrumbs — panko
60 ml parmesan cheese — finely grated
oil — for deep frying
1 avocado
10 ml creamed horseradish
80 ml yoghurt — Greek
lemon — juice only
5 ml fresh chives — finely chopped
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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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