Recipe: Zucchini chips with skordalia
Pictured is a zucchini used to make zucchini chips with skordalia. (Lori Shepler / Los Angeles Times / January 21, 2003)
Servings: 4 to 6
3 ( 3/4 -inch) slices stale country bread, crust removed
1 small Yukon Gold potato, boiled until soft, then peeled
2 tablespoons blanched almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 to 4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon white wine
1/4 cup club soda, or as needed
Salt and pepper to taste
4 small to medium zucchini, trimmed and thinly sliced
1. Soak the bread in cold water until soft, then squeeze dry. Place it in the jar of a blender. Grate the potato into the blender jar using a Microplane or box grater. Add the almonds and olive oil. Process until smooth, scraping down the sides of the jar often.
2. Scrape the mixture into a bowl and add the garlic to taste, the lemon juice and vinegar, and mix well.
3. Fold in the club soda, adding more as needed to make an airy sauce. Season with salt and pepper to taste. Makes 1 1/2 cups. Serve as a dip with the zucchini slices.
Each serving: 166 calories; 3 grams protein; 15 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 67 mg. sodium.