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baby zucchini all-purpose paprika egg milk corn salt Dipping Sauce nuts garlic olive oil lemon juice water parsley salt
Viewed: 128 - Published at: a year agoIngredients
- 1 lb baby zucchini
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 large egg
- 2 tablespoons milk
- corn, oi (for frying)
- coarse sea salt
- dipping sauce
- 23 cup pine nuts
- 1 garlic clove, peeled
- 3 tablespoons spanish extra virgin olive oil
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 tablespoon chopped fresh flat-leaf parsley
- salt & pepper
Method
- PINE NUT SAUCE:.
- Place pine nuts and garlic in a food processor and process to form a puree.
- With motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce.
- Stir in the parsley and season to taste with salt and pepper.
- Transfer to a serving bowl and reserve until needed.
- MAKE FRITTERS:.
- Cut zucchini in 1/4 inch diagonal slices.
- Place flour and paprika in a plastic bag and mix together.
- Beat the egg and milk together in a large bowl.
- Add zucchini slices to the flour mixture and toss until well coated.
- Shake off excess.
- Heat corn oil in a large, heavy-bottom skillet to a depth of 1/2 inch.
- Dip zucchini slices in flour mix and fry in single layer batches for 2 minutes or until crisp and golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Repeat until all zucchini has been prepared.
- Serve fritters piping hot, lightly sprinkled with sea salt.
- Accompany with Pine Nut Sauce or your personal favorite.
