Cooked - Crispy Parmesan Zucchini With Tzatziki

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Parmesan Zucchini With Tzatziki

4.0

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

40 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

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)

Prepare the Zucchini: Slice zucchini lengthwise into thin slices. Sprinkle with salt and place between paper towels for about 10 minutes to draw out excess moisture. Pat dry before coating.
Make the Coating: On one plate, mix the flour with finely crushed cornflakes. In a bowl, whisk eggs with salt, pepper, paprika, garlic powder, Italian herbs, and chili flakes. Stir in Parmesan cheese and sesame seeds.
Coat the Zucchini: Dredge each zucchini slice in the flour–cornflake mixture, making sure it’s evenly covered, then dip into the egg mixture.
Fry Until Crispy: Heat oil in a saucepan over medium heat. Fry Parmesan zucchini slices in batches until golden brown and crispy on both sides. Drain on paper towels.
Make the Tzatziki: In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Stir well and refrigerate until ready to serve.
Serve & Enjoy: Serve Parmesan zucchini slices hot with a generous side of tzatziki for dipping.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥟Appetizer

CuisineMediterranean

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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