Zucchini & Perilla chips with an Herby- Feta dip
Crispy, golden, and completely addicting— these zucchini & perilla chips are everything a good snack should be.
It all started with an overlow of zucchini in my fridge and last minute idea to host friends for the Super Bowl, im not into sports, but definitely into snacks! wanted something crunchy and satisfying but a little more interesting than the usual chips and dip. That’s when I spotted a bunch of perilla leaves in my fridge—earthy, slightly anise-like, and totally underutilized. The idea hit: why not crisp them up together?
After a few tests, I landed on a light, airy batter made with mochiko and cassava flour to create the perfect crunch. Inspired by Greek flavors, pair that with a tangy, herby feta yogurt dip, and you’ve got a snack that’s way too easy to keep eating.
Let’s get into it.
Recipe:
Ingredients
Serves: 3-4 as a snack or appetizer
For the Chips:
• 1 medium zucchini, thinly sliced
• ½ teaspoon salt (for drawing moisture from zucchini)
• 12 fresh perilla leaves
• ½ cup mochiko (sweet rice flour)
• ½ cup cassava flour
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (plus more for garnish)
• 1 clove garlic, finely grated
• ½ teaspoon salt (for seasoning batter)
• ½ teaspoon baking powder (for extra crispiness)
• ½ cup sparkling water (or more as needed for consistency)
• Tallow, for frying
For the Feta Yogurt Dip:
• ½ cup feta cheese
• ½ cup Greek yogurt
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh dill, chopped
• ½ teaspoon harissa paste
• 1 teaspoon preserved lemon, finely chopped
• 1 small garlic clove
• ½ teaspoon salt (adjust to taste)
• Zest of ½ a lemon
• 1 tablespoon olive oil (optional, for a creamier texture)
Instructions
1. Salt & Prep the Zucchini:
• Lay the zucchini slices flat on a plate or cutting board.
• Sprinkle with ½ teaspoon salt and let sit for 15–20 minutes to draw out moisture.
• Pat dry with a paper towel.
2. Prepare the Batter:
• In a mixing bowl, whisk together mochiko, cassava flour, oregano, thyme, grated garlic, salt, and baking powder.
• Slowly add sparkling water, whisking until a smooth, slightly thick batter forms.
3. Fry the Chips:
• Heat about 1 inch of tallow in a deep pan to 350°F (175°C).
• Dip zucchini slices and perilla leaves into the batter, letting excess drip off.
• Fry in batches for 2–3 minutes per side until golden, puffed, and crispy.
• Transfer to a paper towel-lined pan to drain excess oil.
• While still hot, sprinkle with fresh thyme for extra flavor.
4. Make the Feta Yogurt Dip:
• In a blender or bullet mixer, combine feta, Greek yogurt, thyme, dill, harissa, preserved lemon, garlic, salt, lemon zest, and olive oil.
• Blend until smooth and creamy. Adjust seasoning if needed.
5. Serve & Enjoy:
• Arrange the crispy zucchini & perilla chips on a plate.
• Serve with the feta yogurt dip on the side.
Enjoy!
