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This recipe for ZUCCHINI CRISPS, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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 egg
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
34 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 400 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.




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