Zucchini Curry Crisps

Zucchini Curry Crisps

  • 1 large or 2 medium zucchini, cut into 1/4 inch discs
  • 3 tbsp ground sea salt
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs, use gluten-free if you wish or Panko for extra crispiness
  • 1Tbsp Spirits & Spice Jolly Good Curry
  • 2 eggs, whisked
  • Olive oil spray
  • Salt and pepper to taste

Preheat the oven to 400°F and line a baking sheet with parchment paper

Wash, dry, and cut off the ends of the zucchini, then slice them into one quarter inch discs. Lay the discs on a sheet of paper towel and lightly sprinkle with salt. This will draw out the excess water and make your crisps crispier. Let the discs sit for about fifteen minutes. Don't skip this part or the zucchini will be too watery and the breading won't stick.

In a medium bowl whisk the breadcrumbs, Jolly Good Curry and salt to taste until combined. Put the flour in a small bowl and the whisked eggs in another small bowl.

Take a paper towel and pat the excess water off of the zucchini discs. Don’t be afraid to press into the discs, and you’ll probably need an extra towel if your zucchini has a lot of water.

One by one, dip the discs into the flour, then the egg to coat both sides. Now press both sides of the zucchini into the breadcrumbs. Repeat with the rest of the breaded zucchini and evenly spread them out on the baking sheet.

Bake for 15 minutes and flip and bake for another 10 minutes, or until golden brown and crispy.  Try with hummus or our delicious Spirits & Spice Yogurt Dip recipe.


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