Recipe by Brynie Greisman

Zucchini Crisps

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Zucchini Crisps
Dairy Dairy
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
20 Minutes
Diets
- Vegetarian - Pescatarian

A nice, easy side dish with many options. It can be fried or baked, parve or dairy. Your choice. All delicious and very doable.

Ingredients

Main ingredients

  • 5 medium (about 1 pound or 1/2 kilogram) zucchini, unpeeled

  • 1/3 cup flour

  • 2 and 1/2 tablespoons cornstarch

  • 2 and 1/2 tablespoons potato starch (or more cornstarch)

  • 1/2 teaspoon Haddar Kosher Salt, or to taste

  • pepper, to taste

  • paprika, to taste

  • garlic powder, to taste

  • onion powder, to taste

  • 1 cup water

  • 1 egg

  • 1 and 1/4 cups Gefen Bread Crumbs or other golden bread crumbs (preferably with sesame)

  • 1/4 cup Parmesan cheese, or to taste

  • oil, for frying, or Glicks Cooking Spray for baking

Dip

  • 1 cup plain yogurt or light sour cream

  • 3–4 teaspoons fresh lemon juice

  • 2 tablespoons fresh parsley, chopped, or 2 cubes Dorot Gardens Frozen Parsley

  • handful fresh basil (optional)

  • handful of fresh cilantro (optional)

  • salt, to taste

  • pepper, to taste

  • 2 small cloves crushed garlic or 2 cubes Gefen Frozen Garlic (optional, but recommended)

Directions

Batter

1.

In a small bowl, whisk together the flour, starches, seasoning, water, and egg until smooth.

2.

In another bowl, mix together the bread crumbs and cheese.

3.

Scrub zucchini and slice thinly to about a quarter-inch (one-half centimeter) thickness.

4.

Dip zucchini in batter, and then dredge in bread crumb mixture.

Notes:

Feel free to halve the recipe, as it makes a lot.  

Variation:

For the zucchini you can use a combo of yellow, dark green, and light green if desired. Also, you can vary the hard cheese, subbing any sharp or mild very finely grated variety. You can use all cornstarch, instead of part potato starch.

Fry

1.

Heat a generous amount of oil in a large skillet.

2.

Place breaded slices in oil and fry for three minutes (depending on thickness, it might be less or more) on each side, until golden.

3.

Remove with a slotted spoon and drain on paper towels.

Variation:

Baked option: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Generously spray a baking sheet with cooking spray. Place breaded zucchini in a single layer. Spray the slices with cooking spray. Bake for seven minutes on each side or until ready. Make slices slightly thicker if baking.

For the Dip

1.

Combine all ingredients in a small bowl.

2.

Taste and adjust seasoning if necessary. Serve alongside the zucchini.

Notes:

Try adding smoked paprika for incredible flavor. Vary spices according to your family’s preference. You can even add some mustard. 

Variation:

For parve, omit Parmesan cheese. Instead of yogurt or sour cream, use light mayo.

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Recipe tags

baked breaded breading complex carbs courgettes dairy or pareve fried pareve savory sides zucchini zucchinis
Zucchini Crisps

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