Ingredients:
For the zucchini chips:
- 1-2 zucchini sliced on an angle, 1/4 inch thick
- 1 cup AP flour
- 1/2 a bottle of Peroni
- Salt
- Black pepper
For the bean dip:
- 1 can Cannellini beans, drained
- 2 cloves garlic
- Salt
- Black pepper
- Dash of Calabrian chili oil (optional)
- Splash of olive oil
- Parmigiano or pecorino for garnish (optional)
Process:
- To make the batter, pour flour, salt, pepper and Peroni in a mixing bowl and mix to incorporate until you form a pancake like batter consistency.
- In a deep frying pan or dutch oven, heat vegetable oil to medium.
- Fully submerge sliced zucchini into batter and fry in pan a few at a time. Do not overcrowd the pan.
- Place fried zucchini on a plate covered in a few layers of paper towels and salt while still hot.
- To make the dip, pour Cannellini beans, splash of olive oil, garlic, salt, pepper and chili oil into a blender and blend until smooth.
- Garnish dip with pecorino or parmigano and serve.
