Crispy Zucchini and Eggplant

Name: Crispy Zucchini and Eggplant
Yield: 4 servings
Ingredients: 1 pcs Aubergine, raw; 1 pcs Young zucchini; 1 l Water; 1 tbsp Salt; 0.75 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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Crunchy vegetables in a flavorful coating served with a spicy dip. A fantastic appetizer or side dish that can be enjoyed hot or cold.

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Method

Slice the eggplant and zucchini into rounds.

Submerge the vegetables in salted water with vinegar and let them rest.

Combine semolina, corn flour, all-purpose flour, salt, garlic powder, paprika, cayenne pepper, and oregano.

Dredge the vegetables in the coating mixture.

Fry until golden and crispy.

Whisk together Greek yogurt, sriracha, soy sauce, and lemon juice to make the sauce.

Serve the vegetables with the dipping sauce.

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Crispy Zucchini and Eggplant

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