Baked Zucchini with Dip

Ingredients

• 8 baby zucchinis
• 2 Eggs
• Sea salt
• black pepper (freshly ground)
• 1 tsp organic lemon zest
• 2 tbsp Whole wheat flour
• 80 g panko breadcrumbs
• 100 ml Rapeseed oil
• 1 small box of watercress
• 1 Avocado
• 1 tbsp Lemon Juice
• 1 tsp horseradish (jarred)
• 150 g crème fraîche

Instructions

1. 1.

   Clean and wash the zucchinis, then slice them diagonally into 1.5–2 cm thick rounds. Beat the eggs in a bowl and season with salt, pepper, and lemon zest. Dredge each zucchini slice in flour, dip it in the egg mixture, then coat with breadcrumbs.

2. 2.

   Heat the oil in a pot to about 170 °C. Fry the breaded zucchini slices in batches for 3–4 minutes until golden brown. Drain on kitchen paper.