Kadoo Sorkh Shodeh (کدو سرخ شده) — Crispy Zucchini Chips with Shallot Yogurt Dip

• 300 gPlain yogurt (strained Greek-style, 2–5% fat) (For a thicker dip; if using regular yogurt, strain longer as noted)
• 40 gShallot (Finely grated or minced; about 1 large shallot)
• 3 gSea salt (About 1/2 tsp, plus more to finish chips)
• 1 gBlack pepper (About 1/2 tsp, freshly ground)
• 1.5 gDried thyme (About 1 1/2 tsp)
• 10 gLemon juice (About 2 tsp, optional for extra brightness)
• 600 gZucchini (2–3 medium; firm, not watery)
• 40 gRice flour (About 1/3 cup; helps create a light, crisp coating)
• 25 gCornstarch (About 3 tbsp; boosts crunch and reduces oil absorption)
• 700 mlNeutral oil (For frying; sunflower, canola, or grapeseed; use enough for 3–4 cm depth)
• 2 sheetParchment paper (For draining and keeping chips crisp (avoid steaming on paper towels))

Instructions

1. 1

   Make the dip first so it can mellow. In a bowl, combine strained yogurt (300 g), grated shallot (40 g), sea salt (3 g), black pepper (1 g), dried thyme (1.5 g), and lemon juice (10 g, optional). Mix 30 seconds until smooth. Cover and refrigerate 30 minutes to soften the shallot bite and thicken the texture.

2. 2

   Slice the zucchini very thin for true chip texture. Wash and dry zucchini (600 g), then slice into 1.5–2 mm rounds using a mandoline or sharp knife. Spread slices in a single layer on a tray and sprinkle evenly with sea salt (10 g). Rest 20 minutes at room temperature to draw out moisture for better crisping.

3. 3

   Remove surface moisture thoroughly. Line a second tray with parchment paper and place zucchini on top. Press firmly with another sheet of parchment, blotting until the rounds feel dry and slightly tacky, 2–3 minutes total. This step is key: less water means less splatter, faster frying, and a shatter-crisp finish.

4. 4

   Prepare a light, herb-speckled dredge. In a wide bowl, whisk rice flour (40 g), cornstarch (25 g), black pepper (1 g), and dried thyme (1 g) for 20 seconds. Toss zucchini rounds in the mixture in small batches, shaking off excess so the coating stays thin. Keep coated slices on parchment while oil heats.

5. 5

   Heat oil to the correct temperature for crisp, non-greasy chips. In a heavy pot, add neutral oil (about 700 ml) to a 3–4 cm depth. Heat to 175°C (350°F) and maintain between 170–180°C. If you lack a thermometer, test with one coated slice: it should bubble immediately and turn pale golden in about 60–75 seconds.

6. 6

   Fry in small batches to prevent steaming. Add a single layer of zucchini rounds and fry 1 1/2–2 1/2 minutes total, stirring gently after 30 seconds so they do not stick. Remove when evenly golden with a firm, crisp look. Drain on parchment paper (not stacked) and lightly season with a small pinch of sea salt while hot.

7. 7

   Keep chips crisp while you finish frying. Set a wire rack over a sheet pan and place drained chips on the rack after 1 minute on parchment. Optionally hold in a 95°C (200°F) oven for up to 20 minutes with the door slightly ajar to release steam. Repeat frying until all zucchini is cooked.

8. 8

   Serve with contrast: hot, crunchy chips and cool dip. Stir the shallot yogurt dip once more and taste; adjust with up to 1 g extra salt or 5 g extra lemon juice if needed. Arrange zucchini chips on a platter lined with fresh parchment paper and serve dip alongside. Eat within 30 minutes for peak crunch.