Zucchini Crisps with Sriracha Greek Yogurt Sauce

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 1 Parsley
  • 2 Zucchinis

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Sriracha hot sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 1 cup Greek yogurt, plain
  • 1/2 cup Parmesan cheese

Found on smilesandwich.com

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko
• 1/2 cup Parmesan cheese
• Parsley, salt and pepper
• 2 large eggs, beaten
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• For the sauce:
• 1 cup plain Greek yogurt
• 1 tablespoon Sriracha hot sauce (or to your preference)
• 1/2 teaspoon garlic powder
• Salt and pepper

Directions

• Heat the vegetable oil in a skillet over medium high heat.
• While its heating, place the Panko, Parmesan, and a sprinkle of parsley, salt and pepper in a shallow bowl. In a separate bowl, beat the eggs.
• When the oil is hot, dredge the zucchini rounds in egg, then in the Panko mixture and press to coat. Plunge them into the hot oil 4 or 5 at a time and cook just a minute or two until golden brown. Remove and set on a paper towel-lined plate.
• Repeat with all the zucchini.
• For the sauce, mix all ingredients and adjust according to taste. Serve zucchini immediately.