Chipotle Mayo & Zucchini Chips – Capatriti

Chipotle Mayo & Zucchini Chips




The Mayo:

• 1 egg
• 1 tsp. Dijon mustard
• ½ juiced lemon
• 1 cup Capatriti EVOO
• Salt
• Pepper
• 1 clove garlic
• 2 chilis in adobo
• 1 tsp. cumin
• 1 tsp. paprika

The Chips:

• 2 zucchinis, sliced thinly
• 2 eggs
• 1 cup flour
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 tbsp. cumin
• 1 34-ounce bottle Capatriti 100% Pure Olive Oil


Combine egg, mustard, lemon juice, EVOO, salt and pepper in a tall container (slightly larger than immersion blender head*). Place blender to the bottom of the container and turn on. Wait 10 seconds before slowly pulling blender to the top. Add the remaining ingredients and pulse for an additional 30 seconds.
* Don’t have an immersion blender? You can mix by hand, with one change: pour OO in slowly as you mix ingredients.
For the chips, whisk together flour, chili and garlic powder in a medium-sized bowl. In a small bowl, beat eggs. Meanwhile, heat oil. Coat zucchini slices in egg wash. Cover in flour mixture and place in oil. Fry until golden brown. Dry on wire rack (or paper towels). Plate with Chipotle Mayo. Share.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.