OMG the Crunch! This delicious appetizer is adapted from Maggianio’s original recipe. Zucchini haters will love this dish, especially when dipped into the lemony aioli. You must not omit the cornstarch as this ingredient brings the crunch and is just not the same without it. A fantastic appetizer or even dinner! Just add a salad and serve with a bottle of crisp Sauvignon Blanc. You won’t be dissapointed.
Zucchini Fritte
Beet Dip With Labneh
A delicious blend of raw beets, pistachios, grape molasses, lemon, garlic, with a hit of heat that creates a crowd-pleasing appetizer. Tegal Rao adapted this recipe from Emily Fiffer and Heather Sperling who run Botanica, a great restaurant in Silver Lake. This is my adaptation. Tegal’s version included pomegranate molasses and walnuts, which is also quite fantastic. Feel free to mix it up, make it your own and try different nuts and maybe a date molasses? There are so many options.