FRIED ZUCCHINI WITH PECORINO AND HOT PEPPER
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Provided by David Tanis
Categories snack, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pour oil to a depth of 1 inch in a wide frying pan and heat to 375 degrees.
- Put flour in a pie plate, season generously with salt and pepper and add a pinch of cayenne. Combine lightly beaten egg and milk. Working in batches, dip zucchini slices lightly in seasoned flour, then in egg mixture, then once more in flour. Carefully slip them into hot oil, without crowding. Cook for about 2 minutes on each side, until golden. Remove and drain on paper towels, then transfer to a warm platter. Salt lightly.
- In a small bowl, mix together parsley, garlic and lemon zest. Sprinkle a little of the mixture over fried zucchini, then sprinkle lightly with grated cheese and red pepper to taste. Serve immediately.
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