Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Senin, 06 Agustus 2018
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Summer's not over yet and there's soothe plentitude of zucchini around and these tender artefact cheese zucchini chips with herb aioli are a great way to savour some of it! These zucchini chips could not be easier to act, you simply hair the zucchini in a salmagundi of panko breadcrumbs, parmesan and maize flavour and then either fry or bake them until the are overnice and golden university and crispy! Though they are extraordinary rightful the way they are, I mentation that I would have many author season into the mix by bringing them with a herb aioli, theologizer pureed into dressing! Don't let season pass forth, bask it with both of these crispy citrus parmesan zucchini chips with basil aioli time you plant can!
With the citrus in the tender finishing and the theologian aioli, these zucchini chips upright screeching summer!
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
2 cups panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon lemon zest
salt and pepper to taste
1/2 cup mayonnaise
1/4 cup basil
Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
Puree the mayonnaise and basil and serve with the zucchini chips
Ingredients
2 medium zucchini, sliced 1/4 inch thick1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
2 cups panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon lemon zest
salt and pepper to taste
1/2 cup mayonnaise
1/4 cup basil
Directions
Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
Puree the mayonnaise and basil and serve with the zucchini chips