Fried zucchini with minty pea dip | vegan
Zucchini is one of my favourite vegetables because of it's mild taste and versatility. At the moment they're in season, so here's one recipe for you. We enjoyed it on a hot summer evening. The dip is very refreshing and the whole snack feels rather comforting but light.
Servings: 2 Preparation: 10 min Frying: 15 min
Ingredients:
Fried zucchini pieces
1 small zucchini
1 cup rye flour
1/2 tsp salt
1 tsp cayenne pepper
1 cup aquafaba or water
oil for frying
Minty pea dip
150 g peas
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried coriander
1/2 cup fresh mint leaves (about 15 leaves)
1 tsp lemon juice
Instructions:
Cut the zucchini into thin slices.
Pour some oil in a pan and heat it up.
In a bowl mix rye flour, salt and cayenne pepper.
In another bowl have a cup of aquafaba or water ready.
Dip zucchini slices into aquafaba or water and then roll them in rye flour and spice mixture so the zucchini slices are well covered with it.
Fry zucchini pieces in oil on high temperature on both sides until they are brown and crispy.
Prepare the dip. Blend all the ingredients in a blender until it's smooth. Adjust the spices to taste if needed.
Bon Appétit!
