Zucchini Chips With Skordalia

Recipe Ingredients

3		Stale country bread, 3/4" thick - crust removed
1		Yukon Gold potato - boiled until soft, (small)
		Then peeled
2 tablespoons	30ml	Blanched almonds - coarsely chopped
1/4 cup	59ml	Extra-virgin olive oil
2		Garlic cloves - (to 4) - minced
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	White wine vinegar
1/4 cup	49g / 1.7oz	Club soda - or as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
4		To medium zucchini - trimmed, and (small)
		Thinly sliced

Recipe Instructions

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.

Scrape the mixture into a bowl and add the garlic to taste, the lemon juice and vinegar, and mix well.

Fold in the club soda, adding more as needed to make an airy sauce. Season with salt and pepper to taste. Serve as a dip with the zucchini slices. (Makes 1 1/2 cups)

This recipe yields 4 to 6 servings.

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.

Source:
The Los Angeles Times, 08-18-2004

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