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Crispy Parmesan Zucchini with Tzatziki Dip
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Crispy Parmesan Zucchini with Tzatziki Dip

23 Comments

  1. @essen_paradies

    For the Zucchini:
    2 medium zucchini sliced lengthwise into thin slices
    salt for drawing out moisture
    60 g all-purpose flour
    40 g cornflakes blended into fine crumbs
    2 large eggs
    60 g grated Parmesan cheese
    1 tbsp sesame seeds black and white
    salt and black pepper to taste
    ½ tsp paprika powder
    ½ tsp garlic powder
    ½ tsp Italian herbs
    ¼ tsp chili flakes optional
    oil for frying
    For the Tzatziki:
    240 ml Greek yogurt
    1 persian cucumber grated and squeezed to remove excess water
    1 garlic clove pressed or finely minced
    1 tbsp lemon juice
    1 tsp fresh dill chopped
    salt and pepper to taste

    Full Recipe via 𝐋𝐢𝐧𝐤 𝐢𝐧 𝐦𝐲 𝐁𝐢𝐨 or 𝐄𝐒𝐒𝐄𝐍𝐏𝐀𝐑𝐀𝐃𝐈𝐄𝐒.𝐂𝐎𝐌