Crispy Zucchini Chips with Parmesan
INGREDIENTS
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Canola oil, for frying
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2 1/2 cups unbleached all-purpose flour
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Kosher salt and freshly ground black pepper
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2 eggs
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2 cups buttermilk
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon granulated garlic
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2 1/4 cups panko (Japanese breadcrumbs), finely ground
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1 medium zucchini, finely sliced on the bias (2- to 3-inchpieces)
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Grated Parmesan, for garnish
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Chopped fresh parsley, for garnish
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Roasted Garlic Aioli, for serving, recipe follows
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1 lemon, cut into wedges, for serving
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2 to 3 whole heads garlic
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Extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 cup mayonnaise
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1/3 cup fresh lemon juice
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2 tablespoons grated Parmesan
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1/2 tablespoon Dijon mustard
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1/8 teaspoon cayenne pepper
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Dash Worcestershire sauce
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Chopped fresh parsley, for garnish
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