2 medium zucchini, sliced lengthwise into thin slices
Salt, for drawing out moisture
60 g all-purpose flour
40 g cornflakes, blended into fine crumbs
2 large eggs
40 g grated Parmesan cheese
1 tbsp sesame seeds (black and white)
Salt and black pepper, to taste
½ tsp paprika powder
½ tsp garlic powder
½ tsp Italian herbs
¼ tsp chili flakes (optional)
Oil, for frying
Tzatziki
240 ml Greek yogurt
1 persian cucumber, grated and squeezed to remove excess water
1 garlic clove, pressed or finely minced
1 tbsp lemon juice
1 tsp fresh dill, chopped
Salt and pepper, to taste
Directions
Prep the zucchini: slice lengthwise into thin slices. Sprinkle with salt and place between paper towels for about 10 minutes to draw out excess moisture. Pat dry before coating.
Make the coating: on one plate, mix the flour with finely crushed cornflakes. In a bowl, whisk the eggs with salt, pepper, paprika, garlic powder, Italian herbs, and chili flakes. Stir in the Parmesan and sesame seeds.
Coat each zucchini slice in the flour-cornflake mixture until evenly covered, then dip into the egg mixture.
Heat oil in a saucepan over medium heat. Fry the zucchini in batches until golden brown and crispy on both sides. Drain on paper towels.
Make the tzatziki: mix the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Stir well and refrigerate until ready to serve.
Serve the zucchini hot with a generous side of tzatziki for dipping.
