- Life & Style
- Books & TV
Zucchini Chips with Chermoula Dip
2 eggs or 6 tbsp of the liquid from a can of garbanzo or other beans finely grated zest of 1 lemon ½ tsp salt ground black pepper, to taste ½ cup fine cornmeal ¾ cup finely grated parmesan 1 tsp very finely chopped rosemary leaves 4 zucchini, cut into finger-sized batons Chermoula Dip ½ cup unsweetened greek yogurt ½ clove garlic, crushed 1 tbsp chopped coriander / cilantro or parsley leaves ½ tbsp lemon juice ½ tsp ground cumin ¼ tsp smoked paprika or paprika ¼ tsp ground turmeric a pinch of cayenne pepper a pinch of salt
© Annabel Langbein Media
Preheat oven to 200°C / 400°F fanbake, and line a large oven tray with baking paper. In a bowl, whisk eggs or garbanzo bean liquid with lemon zest, salt and pepper. Combine cornmeal, parmesan and rosemary in another shallow bowl.
Coat the zucchini batons in the egg mix. Toss a few at a time in the crumb mix to coat thoroughly. Arrange in a single layer on the prepared tray, allowing a little space in between. Bake until golden and crispy (about 15 minutes).
While the Zucchini Chips are cooking, make Chermoula Dip by combining all ingredients, seasoning to taste with salt and transferring to a serving bowl. If not using at once store in a jar in the fridge for up to 5 days.
Serve chips hot, accompanied by Chermoula Dip. They can be cooked in advance and reheated in a 180° / 350°F oven for 5 minutes just before serving.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!