This is an easy and very tasty little appetizer which you can make quickly. It’s perfect as an hors d’oeuvre or a snack and gives the crunch and satisfaction of a fried dish without the guilt of a heavy fried fritter.
Makes ( 24 wedges) serves 2-3 as an appetizer
3 small zucchini about 4″long; halved and then each half cut into 4 wedges*
1/2 – 1 tsp all-purpose seasoning salt ( I like a Cajun spice as it has a nice kick)
A bit of fresh ground pepper (3 turns) or a good pinch of black pepper
1 egg, beaten
1/2 cup breadcrumbs
2 tbsp Parmesan cheese
1/4 cup all purpose flour
1 tsp chopped parsley
*Use young or small zucchini as the larger type has many seeds and will not taste the same.
Oil for frying: about 1 cup
1/2 cup plain unsweetened Greek yoghurt
1 tbsp fresh herbs chopped (choose any of the following: parley, tarragon, basil or mint)
Fresh ground black pepper
A pinch of salt to taste
You will need to set up 3 containers for the breading process-:
1. Flour + a pinch of salt + black pepper
2. Beaten egg
3. Breadcrumbs + chopped parsley + Parmesan cheese
Start coating the zucchini wedges first with the flour, then pass them in the beaten egg and then coating with seasoned bread crumbs.
Set aside on a clean platter.
Heat the oil in a fry pan and then fry the wedges about 6-8 at a time until golden. About 5 minutes or so.
Remove fried wedges and place on a prepared plate with paper towel to absorb excess oil. Remove and plate. Sprinkle hot wedges with a little extra grated Parmesan.
In a small bowl put yoghurt and finely chopped herbs. Add black pepper and salt as desired. Mix together and serve with the zucchini wedges.