Fried zucchini with aïoli

Fried zucchini with aïoli

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

Zucchini are one of the easiest vegetables to grow. If you pick them daily, or as soon as they reach about 15 cm long, and don’t allow any to reach mammoth proportions, your plants will continue to bear fruit all through the summer and autumn. More troublesome is what to do with all the zucchini you harvest. I find this recipe is a very easy and tasty way to use some of those zucchini that you have accidentally allowed to grow to a medium size (15–20 cm). You simply dip slices of zucchini into water, then dust them in flour and fry in corn oil until they are golden and crisp.

Ingredients

Quantity Ingredient
3 medium zucchini, cut into 1 cm thick slices
sea salt
freshly ground black pepper
corn oil, for frying
2 tablespoons plain flour
Aïoli, to serve

Method

  1. Dip the zucchini slices into cold water and dust lightly with salt, pepper and plain flour.
  2. Heat 190 ml corn oil in a frying pan until it starts to sizzle. Fry the zucchini slices, a few at a time, until golden and crisp. Remove them from the pan and drain briefly on kitchen paper. If the flour starts to burn in the oil after a few batches, tip out the oil and wipe the pan clean with kitchen paper. Start afresh with more corn oil, heating it well before frying the zucchini slices.
  3. Serve the fried zucchini while hot with aïoli.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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