During summer, eating vegetables is a habit of mine. I like them raw, baked, grilled or in the form of a delicious soup. And if their flavour can be enhanced by a gorgeous dip, I will be twice as happy. And besides all of that, this recipe has another advantage: the end result looks absolutely stunning (probably one of the reasons I love veggies so much are their intense colors and the way mixing them looks like).
Ingredients:
- Ingredients for Zucchini Crisps:
- 1 large or 2 medium green or yellow zucchini, sliced into ½” thick rounds
- ½ cup all-purpose flour for dredging (seasoned with 1 tsp salt and ¼ tsp black pepper)
- 2 eggs, beaten, for egg wash
- 1½ cups Panko Bread Crumbs
- Oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)
- For the Garlic Aioli Sauce:
- ⅓ cup mayonnaise
- 1 garlic clove, pressed
- ½ Tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
For stept by step instructions and more photos visit NatashasKitchen
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