I think that after the epidemic is over, personal trainers and dieticians will have their hands full. Most of us (I hope) are staying at home, looking after the kids and baking, cooking and keeping the peace. My children treat this time off school as a winter break, and they choose to eat dumplings, pancakes, pikelets and cakes, so all the things that I don't have time for during a typical weekday and which I prepare on weekends and holidays. As parents we also eat these treats with our kids. Today I said 'enough' and I prepared a vegetable snack – courgette in cheesy batter. I served it with a yogurt-garlic sauce. I didn't eat much, because it appears to be my children's favourite snack. Next time I will make it when my kids are at school, and I will eat it all by myself 

Ingredients:
2 small courgettes
100g of breadcrumbs
50g of grated parmesan
1 teaspoon of thyme
1 teaspoon of sweet paprika
salt and pepper
oil for frying
3-4 tablespoons of flour
2 eggs
sauce:
200g of natural yoghurt
2 tablespoons of cottage cheese
1 clove of garlic
3 tablespoons of chopped chives
salt and pepper

Mix the breadcrumbs with the parmesan, thyme, paprika, salt and pepper. Put the eggs into a bowl and whisk them with a fork. Slice the courgettes. Dredge the slices of courgette in the flour and the eggs in the breadcrumbs. Fry them until they are golden.
Add the crushed garlic, chopped chives and cottage cheese to the natural yoghurt. Spice it up with salt and pepper and stir. Drain the fried courgette on a kitchen towel. Serve the courgette with the yoghurt sauce at once.

Enjoy your meal!

Try also:
Something to nibble: healthy equivalent of salty snacks
Colourful light snack
Easy snack – courgette in pancake batter