Parmesan-crusted courgette chips

Name: Parmesan-crusted courgette chips
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 2 servings
Cuisine: Accompaniment
Ingredients: 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

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

Sauce:

1	avocado
10 ml	creamed horseradish
80 ml	yoghurt — Greek
	lemon — juice only
5 ml	fresh chives — finely chopped

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Method:

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.