Ingredients for Crispy Zucchini Rounds With Dip
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1/2 cup cornmeal
- Chicken Bouillon Cube
- 1 large egg
- 2 tablespoons milk
- Italian Seasoned Breadcrumbs
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Mayonnaise
- Yellow Mustard
- Honey
- Garlic Powder
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How to Make Crispy Zucchini Rounds With Dip
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Prepare three shallow dishes for breading: one for the cornmeal mixture, one for the egg mixture, and one for the breadcrumb mixture.
- In the first dish, combine 1/2 cup cornmeal and 1 teaspoon crushed bouillon cube.
- In the second dish, whisk together 1 large egg and 2 tablespoons milk.
- In the third dish, mix 1 cup breadcrumbs with 1/4 teaspoon black pepper.
- Slice zucchini into 1/4-inch thick rounds. Place a few zucchini rounds in the cornmeal mixture and gently shake to coat evenly.
- Dip the cornmeal-coated zucchini rounds into the egg mixture, ensuring they are fully coated.
- Finally, dredge the zucchini rounds in the breadcrumb mixture, pressing gently to adhere.
- Carefully place the breaded zucchini rounds into the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove the zucchini rounds from the pan and place them on a plate lined with paper towels to drain excess oil.
- While the zucchini is frying, prepare the dip (recipe below).
- Serve the crispy zucchini rounds immediately with the creamy dill dip.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
110g
Fat
27g
Carbs
34g
