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- 2 Tbsp Grape seed oil
- 1 ea Egg
- 4 Tbsp Flour (all-purpose)
- 1 Tbsp Yondu, Light
- 1/2 ea Zucchini
Slice zucchini in 1/4-inch thick slices.
Drizzle Yondu, Light, over zucchini and mix well.
Marinate for 5 minutes before tossing them again. Sprinkle all-purpose flour and mix well.
Whisk the egg in a small bowl, then coat the zucchini with egg, and then flour.
Drizzle olive oil on a large sauté pan over medium heat.
Pan-fry the zucchini until both sides are golden brown.
Mix dipping sauce ingredients together.
Drain the excess fat on a paper towel.
Serve with the dipping sauce.