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Lancewood Zucchini Fries
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Lancewood Zucchini Fries

Ingredients

Zucchini chips:

500 g zucchini(s) , washed & cut into halves & then quarters
2 large egg(s) , beaten
100 g ground almonds

Creamy basil dip:

250 ml LANCEWOOD® Double Cream Plain Yoghurt  or Sour Cream
20 g fresh basil
1 garlic clove(s) , crushed
salt & freshly ground black pepper

To serve:

LANCEWOOD DIP&TOP™  – any flavour of your choice

Method

Zucchini chips:

Preheat the oven to 200˚C. Line a baking sheet with baking paper.

Mix the breadcrumbs with the flour and season to taste.

Dip the zucchini chips in egg and then in the breadcrumbs.

Arrange on the baking sheet ensuring that they don’t overlap – you may want to use 2 baking sheets.

Bake for 10 – 15 minutes until crispy.

Season to taste.

Creamy basil dip:

Mix the yoghurt, basil, garlic and seasoning together using a stick blender.

To serve:

Serve the zucchini fries with the creamy basil dip and DIP&TOP™

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