Crumbed courgettes with minted yoghurt dipping sauce
Golden, crispy and economical finger food, perfect for dipping into a chilled yoghurt sauce.
Serves 4 as a snack
Preparation time 20 minutes
Cooking time 3–4 minutes
YOU NEED
• 12–16 medium courgettes, quartered lengthways
• 1/3 cup (80 ml) cake wheat flour or white bread flour
• 1 teaspoon (5 ml) smoked paprika
• 2 extra-large eggs, whisked lightly
• 4 slices wholewheat bread (look for a light-coloured version, not dark), pulsed in a food processor to make crumbs (see tip)
• canola oil, for frying
FOR THE MINTED DIPPING SAUCE
• 1 cup (250 ml) double-cream plain yoghurt
• a handful of mint leaves
• 1–2 teaspoons (5–10 ml) freshly squeezed lemon juice
THIS IS HOW
Rinse the courgettes and gently shake off excess water (you’ll need some moisture for the flour to cling to). Set up a prep station for the crumbing: Place the flour and paprika in a shallow bowl, season with salt and pepper, and mix well. Place the egg in another shallow bowl, and the crumbs in a third shallow bowl. Dip each slice of courgette in the seasoned flour, then into the egg and lastly into the crumbs, tossing it to coat it all over, then place on a plate. Continue until all the courgettes are prepped.
Pour canola oil into a
