Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Actually Crispy Zucchini Fries With Herby Yogurt Dip
Details
- Servings: 12
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: starter
Cuisine
- mediterranean
Ingredients
- 2 large zucchini (about 1¼ lb.), trimmed
- Zest of 1 lemon, plus more for serving
- ½ cup labneh or plain whole-milk Greek yogurt
- ¼ cup finely chopped tender herbs (such as dill, parsley, and/or basil), plus more for serving
- 1½ tsp. plus 1 Tbsp. Diamond Crystal or 2¾ tsp. kosher salt, divided, plus more
- Freshly ground pepper
- ¾ cup all-purpose flour
- 3 large eggs
- 1½ cups panko
- 1½ oz. Parmesan, finely grated (about ¾ cup)
- 2¼ tsp. dried oregano
- 2¼ tsp. garlic powder
- Vegetable oil (2–3 cups if frying; ½ cup if baking)
- A deep-fry thermometer (optional)
Instructions
Actually-Crispy Zucchini Fries With Herby Yogurt Dip serves 12 original recipe by Epicurious.
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