Zucchini Chips with Tzatziki Sauce

1. 1

   In a medium bowl, beat the egg.

2. 2

   In a shallow baking dish or pie plate, combine the flour and garlic powder.

3. 3

   Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.

4. 4

   Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds.

5. 5

   Add a handful of the zucchini rounds to the bowl with the egg and toss to coat.

6. 6

   Remove, allowing the excess egg to drain off.

7. 7

   Dredge in the flour, shaking off the excess.

8. 8

   Place in a single layer on a baking sheet.

9. 9

   Repeat with the remaining zucchini rounds.

10. 10

    Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes.

11. 11

    Drain on paper towels.

12. 12

    Sprinkle with flaked sea salt while hot.

13. 13

    Serve with Tzatziki and lemon wedges.

14. 14

    In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic.

15. 15

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.