Garden Zucchini Chips With Tomato-Basil Dipping Sauce

• For the tomato-basil dipping sauce
• 3/4 cup mayo
• 1 medium tomato, seeded and chopped
• 1 clove garlic
• 8 large basil leaves, torn
• Salt and pepper to taste
• For the zucchini chips
• 3 smallish zucchini about 6 to 7 inches long, sliced on the diagonal into ovals just under 1/2 inch thick
• 1 cup fine white rice flour
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 egg
• 8 to 10 ounces club soda
• Enough vegetable or peanut oil for pan frying (about an inch up the side of a frying pan).
• Grated parmesan cheese
• The tomato-basil dipping sauce

1. Place all ingredients except the salt and pepper in a mini food processor or blender and process until smooth. Season with salt and pepper and refrigerate to let the flavors blend.
2. Whisk the two flours and salt together in a mixing bowl. In a small bowl whisk the egg with about 4 ounces of the club soda. Slowly add and whisk the egg mixture into the flour mixture.
3. Add and whisk additional club soda into the batter until you form one that is a bit thin (use your judgement).
4. Heat the oil in a large skillet until a drop of the batter rises quickly to the top of the pan. Coat the zucchini chips with the batter and fry on each side until very lightly golden. You'll probably have to do this in batches.
5. Place the fried pieces in a single layer on a baking sheet and hold in a 300F oven while frying the rest.
6. Sprinkle the chips with a little grated parmesan and serve hot with the dipping sauce.

tomatobasil dipping sauce, mayo, tomato, clove garlic, basil, salt, zucchini, zucchini, white rice, flour, salt, egg, club soda, vegetable, parmesan cheese, tomatobasil

Taken from food52.com/recipes/18433-garden-zucchini-chips-with-tomato-basil-dipping-sauce (may not work)