2 large zucchini, sliced into rounds (1 cm thickness)
28 g flour
28 g butter salted
300 g milk (room temperature)
220 g mild cheddar cheese (shredded)
salt to taste
3 large tomato (diced)
½ yellow onion (finely diced)
1 large chili (sliced thinly)
20 g coriander leave (sliced)
28 g fresh lime juice
30 g olive oil
10 g sugar
salt and pepper to taste
3 eggs (beaten)
salt to taste
150 g flour
150 g nestum multi grain cereal (original)
Pour in butter and flour into a pan, cook it for 3mins on medium heat.
Pour in room temperature milk and whisk it until thickens
Add in mild cheddar cheese and season with salt
Turn heat off and leave it to cool.
Combine tomatoes, onions, chilli and coriander leaves into a bowl. Add in lime juice, olive oil, sugar and season salt and pepper to taste.
Set it aside in the fridge
In a bowl, season sliced zucchini with salt and put it into a colander/ strainer to strain out its moisture. (Strain for 5-10mins)
Prepare 3 separate plates of eggs, flour and cereal (1 plate beaten eggs, 1 plate flour and 1 plate cereal).
Coat sliced Zucchini in the order of flour, then eggs, and lastly, cereal.
Repeat till all Zucchinis are coated.
Preheat oil in a pot at 175⁰C and fry them till golden brown
Take them out and leave it on a kitchen towel to strain out the grease.
Pour nacho sauce into a dipping bowl and salsa into another bowl. Plate zucchini Chips around the cheese sauce and it’s ready to serve