KL's FRIED ZUCCHINI CHIPS WITH TOMATILLO SALSA

Tonight I pan-fried a peeled & sliced garden-grown zucchini in 100% pure Grape Seed Oil... and it was sOoO delicious!!

The "batter" was simply Organic Whole Spelt Flour and herbs (Thyme, Onion Powder, Cayenne Pepper, Basil and Sea Salt).

PREP: 6 MIN
COOK: 3-4 MIN

SERVES: 2

INGREDIENTS:
Zucchini
Cayenne Pepper
Sea Salt
Basil
Thyme
Whole Spelt Flour
Onion Powder
100% Grape Seed Oil

PREP:
Batter---Mix 1/2 cup Spelt Flour with 1 tablespoon Onion Powder, 1 teaspoon Cayenne Pepper, and 1 teaspoon Sea Salt, and a dash of basil and thyme.
Rinse & peel zucchini and slice into chips.
Heat Grape Seed oil in small pan on medium heat.
Add batter to a re-sealable bag and add zucchini then seal. Shake well until zucchini is well battered then remove and add to hot oil.

COOK:
Cook the zucchini 3 minutes or until all floats at the top of the cooking oil---since we're using Whole Spelt Flour in this recipe, the batter should be just slightly darker than golden brown when ready!

Remove from oil and place on a napkin to drain excess oil from cooked zucchini and dash with Sea Salt (optional).

SALSA:
1/2 Roma Tomato, fresh
1 Tomatillo, fresh
Sea Salt, dash
Onion, fresh cut (teaspoon) or Powder, dash
Thyme, dash
Cayenne Pepper, dash
Crushed Red Pepper, dash

PREP:
Blend in Ninja Blender or food processor for 10 seconds.