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 Salt, or to taste
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup water
1 and 1/4 cups Bread Crumbs or other golden bread crumbs (preferably with sesame)
oil, for frying
1/4 cup Parmesan cheese
1 cup plain yogurt or light sour cream
3–4 teaspoons fresh lemon juice
2 small cloves crushed garlic
2 tablespoons fresh parsley
1/4 tsp salt
1/4 tsp pepper
In a small bowl, whisk together the flour, starches, seasoning, water, and egg until smooth.
In another bowl, mix together the bread crumbs and cheese.
Scrub zucchini and slice thinly to about a quarter-inch (one-half centimeter) thickness.
Dip zucchini in batter, and then dredge in bread crumb mixture.
Variation: For the zucchini you can use a combo of yellow, dark green, and light green if desired.
Heat a generous amount of oil in a large skillet.
Place breaded slices in oil and fry for three minutes (depending on thickness, it might be less or more) on each side, until golden.
Remove with a slotted spoon and drain on paper towels.
Variation: Baked option: Preheat oven to 400º 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:
Combine all ingredients in a small bowl.
Taste and adjust seasoning if necessary. Serve alongside the zucchini.