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.
Do this step 1st to allow the flavors to meld.
In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, pepper, and parsley. Combine well and refrigerate for at least an hour.
This step can be done up to two days before.
Wash zucchini.
Place on a cutting board, peel or slice off two sides, about 1/16 of an inch to have two flat surfaces without peel.
Use a mandoline slicer set at about 1/4" thick and slice zucchini lengthwise. The goal is to have even slices. Use a knife if you don't have a mandoline. It's a good idea to measure your pan or deep fryer to make sure that the length of your strips will fit the pan or fry basket.
Place sliced zuccini on a wire rack inside a sheet pan lined with a paper towel and salt each side of zucchini, letting rest for 15 min.
Using a paper towel, blot the expressed water off each side and salt again.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic in a bowl. Add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. The batter should be the consistency of thin pancake batter – thin out if necessary with soda water.
Pour bread crumbs into a shallow baking dish or rimmed sheet pan.
Pour approx 1" of oil into your frypan and heat it to 350°.
Dip one slice of zucchini into the batter, and allow excess batter to drip off the zucchini. Place battered zucchini in a panko-filled dish and press zucchini into crumbs turning to coat well on both sides.
Place breaded zucchini back onto the wire rack and repeat the above steps until all pieces are beaded.
Check the temperature of your oil, and if its at 350° it's time to fry.
(If using a deep fryer, lucky you! this process is much faster and more efficient. Add two or three zucchini to your deep fryer and fry for about 3-4 minutes until golden brown.)
Please zucchini in oil and fry each side for about 3-4 minutes until golden brown. Do NOT overcrowd your pan. Leave about 1 1/2 inches of space between each. Flip and fry the other side for an additional 3 minutes. Place fried zucchini on a wire-rimmed sheet pan and immediately sprinkle with parmesan and romano cheeses.
Repeat with all remaining zucchini slices.
Lay fried zucchini on a platter, sprinkle with parsley, and serve with lemon aioli alongside for dipping.
Ingredients
Directions
Do this step 1st to allow the flavors to meld.
In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, pepper, and parsley. Combine well and refrigerate for at least an hour.
This step can be done up to two days before.
Wash zucchini.
Place on a cutting board, peel or slice off two sides, about 1/16 of an inch to have two flat surfaces without peel.
Use a mandoline slicer set at about 1/4" thick and slice zucchini lengthwise. The goal is to have even slices. Use a knife if you don't have a mandoline. It's a good idea to measure your pan or deep fryer to make sure that the length of your strips will fit the pan or fry basket.
Place sliced zuccini on a wire rack inside a sheet pan lined with a paper towel and salt each side of zucchini, letting rest for 15 min.
Using a paper towel, blot the expressed water off each side and salt again.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic in a bowl. Add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. The batter should be the consistency of thin pancake batter – thin out if necessary with soda water.
Pour bread crumbs into a shallow baking dish or rimmed sheet pan.
Pour approx 1" of oil into your frypan and heat it to 350°.
Dip one slice of zucchini into the batter, and allow excess batter to drip off the zucchini. Place battered zucchini in a panko-filled dish and press zucchini into crumbs turning to coat well on both sides.
Place breaded zucchini back onto the wire rack and repeat the above steps until all pieces are beaded.
Check the temperature of your oil, and if its at 350° it's time to fry.
(If using a deep fryer, lucky you! this process is much faster and more efficient. Add two or three zucchini to your deep fryer and fry for about 3-4 minutes until golden brown.)
Please zucchini in oil and fry each side for about 3-4 minutes until golden brown. Do NOT overcrowd your pan. Leave about 1 1/2 inches of space between each. Flip and fry the other side for an additional 3 minutes. Place fried zucchini on a wire-rimmed sheet pan and immediately sprinkle with parmesan and romano cheeses.
Repeat with all remaining zucchini slices.
Lay fried zucchini on a platter, sprinkle with parsley, and serve with lemon aioli alongside for dipping.