Coconut & Lime Zucchini Chips

Ingredients:

2 large zucchinis

1 cup of panko crumbs

½ cup shredded coconut

Zest of 1 lime

1 tsp smoked paprika

2 eggs

½ cup corn flour

¼ cup of honey

Half a sliced green chilli

Juice of half a lime

Pinch of salt

Oil for frying

Mayonnaise of your choice for dipping

Method:

Top and tail the zucchini, then cut them in half. Slice the half down the middle lengthways and then slice each half into 3 chip-sized wedges.

Salt the cut zucchini and leave to sit in a colander for 30 minutes to draw out some moisture. Then pat dry with paper towel.

Make your crumb by mixing the panko crumbs, lime zest, coconut & smoked paprika.

Throw the chips into corn flour, covering them fully with the flour. Then dunk them in 2 whisked eggs. Drain them slightly then coat in the coconut, lime crumb. Do this with all of the chips and then fry gently in hot oil until brown and crispy on all sides.

To make the lime, honey drizzle, simply add the honey, lime juice, sliced chilli & salt to a saucepan and heat gently to combine all ingredients - don’t let it boil. Then smother the chips in the hot honey. Serve alongside some mayo for dipping and devour!