Name: Zucchini chips with yogurt sauce
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 2 zucchini; 125 g all-purpose flour; 75 g corn flour; 330 ml ice-cold soda water; 1 liter sunflower oil for frying; salt; 250 g strained yogurt; ½ tsp salt; zest of 1 lemon; 1 tbsp mint, finely chopped; 1 tsp olive oil

Zucchini chips with yogurt sauce

Servings

Preperation

20 minutes

Cooking

5 minutes

Waiting

Cut the zucchini into very thin strips using a knife or a peeler that creates very thin slices.

In a bowl, mix the flour and the corn flour. Gradually add the ice-cold soda water and stir until a light batter forms.

Dip the thin zucchini slices into the batter and fry them in hot sunflower oil for about 5 minutes, until they turn golden and crispy. Remove them and place on absorbent paper.

For the yogurt sauce, place the strained yogurt, salt, lemon zest, finely chopped mint, and olive oil in a bowl. Mix well until smooth.

To serve, spread the yogurt sauce on the base of the plate and place the crispy zucchini chips on top. Finish with a little salt and extra lemon zest.