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Zucchini chips with skordalia

Time 20 minutes
Yields Serves 4 to 6
Zucchini chips with skordalia
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.


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