Recipe courtesy of Melissa Gaman for Food Network Kitchen

Pita Chip–Crusted Fried Zucchini

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
Tossing a little cornstarch on the zucchini slices here helps absorb the moisture from the vegetable and creates a barrier so the zucchini can fry up soft and custardy. It also help the cucumber's crushed pita chip crust stay adequately crispy and crunchy.


  1. Slice 2 zucchini and toss with 2 tablespoons cornstarch and 1/4 teaspoon each dried dill, garlic powder, kosher salt and pepper. Dip in 1 beaten egg, then press into 1 1/2 cups ground pita chips. Fry in 1/2 inch vegetable oil at 350˚ F until crisp, 3 to 5 minutes. Drain on paper towels; season with salt. Serve with a mix of 3 tablespoons each tahini and ice water, 1 tablespoon each lemon juice and olive oil and a pinch of salt.