Crispy Zucchini and Eggplant

Name: Crispy Zucchini and Eggplant
Yield: 2 servings
Ingredients: 1 pcs Aubergine, raw; 1 pcs Young zucchini; 1 l Water; 1 tbsp Salt; 1 tbsp 9% vinegar; 3 tbsp semolina; 3 tbsp Corn flour; 3 tbsp Wheat flour, 80 % extraction; 2 tsp Salt; 1 tsp Garlic powder; 1 tsp Spices, paprika; 0.5 tsp chili pepper; 1 tsp Oregano; 2 tbsp Greek yogurt; 0.5 tsp Sauce, hot chile, sriracha; 0.5 tbsp Soy sauce; 0.5 tsp Lemon juice

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Crispy vegetable sticks in a flavorful breading with a tangy dipping sauce, a great appetizer for vegetable lovers.

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Method

Slice the zucchini and eggplant.

Prepare a marinade using water, salt, and vinegar, and soak the vegetables.

Mix the ingredients for the breading.

Coat the vegetables in the breading.

Mix the ingredients for the sauce.

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Crispy Zucchini and Eggplant

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