Vegetable Crackers with Dairy Dip

Instructions

1. For the dip: Peel the cucumber. Cut it in half lengthwise and remove the seeds. Chop into small cubes. Mix with the remaining ingredients.
2. For the crackers: Mix the grated carrot and zucchini; add the Parmesan and breadcrumbs. Stir well. Heat a non-stick pan with a thick bottom.
3. Moisten your hands and form balls from the vegetable mixture. Press each ball between your palms. The thinner the disk, the crispier the crackers will be.
4. Fry them on both sides until golden. Arrange them on a rack to cool. Initially, they may look slightly moist, but they become crispy as they cool down.

• Servings : 3
• Ready in : 20 Minutes
• Course : Appetizers, Dessert and Snacks
• Recipe Type : Appetizers, beef, Finger foods, recipes for spring, recipes for summer, recipes for winter, Salad Dressing and dips, Snack, Vegetables and site dishes
• Ingredient : Bread crumbs, Carrots, Cucumber, Dill, Garlic, Mint leaves, Olive oil, Parmesan cheese, Yogurt, Zucchini