Garden Zucchini Chips With Tomato-Basil Dipping Sau

Name: Garden Zucchini Chips With Tomato-Basil Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomato-basil dipping sauce; 3/4 cup mayo; 1 medium tomato, seeded and chopped; 1 clove garlic; 8 large basil leaves, torn; Salt and pepper to taste; For the zucchini chips; 3 smallish zucchini about 6 to 7 inches long, sliced on the diagonal into ovals just under 1/2 inch thick; 1 cup fine white rice flour; 1/2 cup all purpose flour; 1 teaspoon salt; 1 egg; 8 to 10 ounces club soda; Enough vegetable or peanut oil for pan frying (about an inch up the side of a frying pan).; Grated parmesan cheese; The tomato-basil dipping sauce

Servings: persons

For the tomato-basil dipping sauce
3/4 cup mayo
1 medium tomato, seeded and chopped
1 clove garlic
8 large basil leaves, torn
Salt and pepper to taste
For the zucchini chips
3 smallish zucchini about 6 to 7 inches long, sliced on the diagonal into ovals just under 1/2 inch thick
1 cup fine white rice flour
1/2 cup all purpose flour
1 teaspoon salt
1 egg
8 to 10 ounces club soda
Enough vegetable or peanut oil for pan frying (about an inch up the side of a frying pan).
Grated parmesan cheese
The tomato-basil dipping sauce

1
Place all ingredients except the salt and pepper in a mini food processor or blender and process until smooth. Season with salt and pepper and refrigerate to let the flavors blend.
2
Whisk the two flours and salt together in a mixing bowl. In a small bowl whisk the egg with about 4 ounces of the club soda. Slowly add and whisk the egg mixture into the flour mixture.
3
Add and whisk additional club soda into the batter until you form one that is a bit thin (use your judgement).
4
Heat the oil in a large skillet until a drop of the batter rises quickly to the top of the pan. Coat the zucchini chips with the batter and fry on each side until very lightly golden. You'll probably have to do this in batches.
5
Place the fried pieces in a single layer on a baking sheet and hold in a 300F oven while frying the rest.
6
Sprinkle the chips with a little grated parmesan and serve hot with the dipping sauce.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the tomato-basil dipping sauce, 3/4 cup mayo, 1 medium tomato, seeded and chopped, 1 clove garlic, and more.

Yes, Garden Zucchini Chips With Tomato-Basil Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Zucchini Chips With Tomato-Basil Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions