Zucchini Chip Fritters and a Avocado Dill Dip
Zucchini Chips with Avocado Dill Dip; The rewards of having a small garden allow you to reap the bounty and when the Zucchini come to fruit, the flowers and baby ones are first to sample leaving lots of space and food to make a good amount of perfect gourd recipes. Sweet Zucchini relish, stuffed and baked can all be made easily and make a mighty tasty vegetable side dish. A good fritter is what I like to use all the left overs and frying them with good ingredients in olive oil, they become a very addictive snack. Here is a quick recipe and make twice as much because that’s how good they are.
Breading Ingredients
2 large zucchini or 2 small sliced
1 clove of garlic peeled and minced
¼ Cup fresh chopped basil;
¼ cup fresh chopped oregano.
1 tablespoon lemon zest
2 organic eggs
¼ cup flour
1 cup panko crumbs
¼ teaspoon Onion or Garlic powder to taste
1 teaspoon kosher salt or to taste
¼ teaspoon of pepper or to taste
Dip Ingredients
Avocado dip base
½ cup finely chopped dill
1 Tsp. Raw honey.
1 Tsp.. apple cider vinegar
Instructions
Using the large holes of a box grater, grate zucchini into slices. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, panko crumbs garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form. Add more panko crumbs to make it adhere better to each chip if necessary.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 zucchini chips into pan; repeat, spacing fritter chips a few inches apart.
Cook chip fritters until golden, 2 to 3 minutes. Transfer chip fritters to a plate; set aside in a warm place. Cook remaining zucchini, adding more oil to pan if necessary.