Dinner was inspired by a recipe for Tuna Croquettes, courtesy of Alton Brown, one of my favorite tv chef personalities. We had a little breading leftover from the croquettes, and I had just picked a couple choice zucchini from the garden, so we dunked them in an egg-wash, coated them with the breading and fried ’em up. And of course we’d need some sort of dipping sauce to go with them, so we mixed up some things we had around; feta, chipotle peppers in adobo sauce, herbs & spices. A very tasty, and pretty healthy, dinner!
- 1 C Panko breadcrumbs
- 1 Tbsp Penzey’s Northwoods seasoning
- 2 Zucchini
- 1 egg, beaten
Mix bread crumbs and seasoning evenly together. Dip sliced zucchini in egg , then coat on both sides with bread crumbs. Fry in just enough oil to cover the bottom of a 12″ frying pan. Remove from oil when the bread crumbs are starting to turn golden brown and place on a cooling rack above a paper towel lined pan.
For the dipping sauce:
- 1.5 c sour cream or plain Greek yogurt
- 1 or 2 canned chipotle peppers, seeded
- a large handful of fresh basil leaves (I’d say we had about 15)
- 1/4 c or more crumbled feta cheese
Throw it all in a food processor, or use an immersion blender, and blend until it’s the consistency you want.