Crispy Lemon Parmesan Zucchini Chips with Basil Aioli


Ingredients
2 medium zucchini, sliced 1/4 inch thick
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
2 cups panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon lemon zest
salt and pepper to taste
1/2 cup mayonnaise
1/4 cup basil

Directions
  1. Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
  2. Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
  3. Puree the mayonnaise and basil and serve with the zucchini chips.


Original Recipes visit: Crispy Lemon Parmesan Zucchini Chips with Basil Aioli @ closetcooking.com

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