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Thursday, July 26, 2012

Zucchini Fries with Lemon Aioli

Sometimes in order for the world to be set straight you need a little fried food in your life. Of course I couldn't help myself from trying to create some element of health into this equation, end result: delicious fried zucchini spears with a  lemon aioli for dipping. Fried foods I seem to be getting the hang of, the aioli however was a first for me and I was honestly surprised that it turned out as well as it did! If I can do it so can you, so jump on in, let's fry some stuff! 

 Fried Zucchini: (enough for 4 to share)
3 smallish zucchinis, ends discarded and cut into 1/2" spears
1/2 c. flour + 1/4c. for dusting
1 tsp. salt
1 tsp. baking powder
1/2 c. COLD Crispin Browns Lane Cider 
(any other seasonings you want to add flavor/spice-I tossed in a little cayenne)
Oil for frying-I like canola

Lemon Aioli: (makes about a half cupish)
Juice & zest from half a large lemon
1/2 tsp. smooth dijon mustard
1/2 c. olive oil
1 egg yolk
1 garlic clove, smashed
Salt and Pepper to taste
(or other seasonings to taste!)

1) Start with preheating your oil. Oil should be in a heavy duty pan, pour oil up to about
    5"in depth. I love using my trusty thermometer for making sure I have the right temp, 375.
    Let it heat a little slower on medium-high.
2) Aioli time! In a food processor or a blender if you have a good one; add lemon juice and zest along
    with the garlic and process until garlic is well minced. Add in mustard and egg yolk and pulse until
    smooth and incorporated. SLOWLY! add in the oil with the motor running. You should aim to
    achieve a really even and thin stream of oil. You'll be able to see the change in texture when the
    oil is almost completely added. It will seem a little thin, cover and refrigerate until needed, it will
    thicken a bit it the fridge.
3) Zucchies! Combine 1/2c. flour, salt, and baking powder in a bowl, set aside. In a shallow pan pour
    the remaining 1/4 c. flour and dredge each zucchini spear lightly in the flour and set aside. Now
    make sure your oil is at a steady 375 and then pour the cider into the flour mixture. Whisk and
    dip each spear in to coat well. Gently dip them into the oil 4-5 at a time and wait till they are nice
    and golden brown before carefully transferring them to a paper towel lined plate to drain. You
    might need to let the oil get back to temp for a second, but do move fast if you can, they are best
    hot and crispy! Serve with your delicious aioli!


Slow and steady wins the race! 







Ommm nom nom! What a great after work snack! And there's plenty of left over cider too, it surely didn't hurt the cause :) 

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