So my next challenge was the breaded zucchini and lemon aioli dipping sauce. I went surfing online to find recipes and decided to combine two of them, baking half the batch and frying the other to compare which works better.
Here is the recipe...
• 3 medium zucchini – washed, stems removed, sliced lengthwise into thin pieces.
• 1 ½ cups club soda
• ¾ cups plain flour
• ½ cups corn starch
• 1 teaspoon seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon course ground pepper
• Panko Bread crumbs for breading – poured into a shallow 9×9 dish.
Mix soda, flour, starch, salt, onion powder, and pepper together and pour into a shallow 9×9 dish. Dip zucchini strips into batter. Then dip the strips into the Panko bread crumbs, coating each side.
In a large skillet, pour vegetable oil 1” deep. Heat oil over medium high flame. Add battered zucchini and fry for 2-3 minutes or until golden brown on bottom side, turn zucchini and repeat. Drain on layers of paper towels. Shake Parmesan Cheese over fired zucchini right before serving. Serve hot with Lemon Aioli dipping sauce.
LEMON AIOLI DIPPING SAUCE:
• ½ Cup Hellman’s Mayo
• ½ Cup Sour Cream
• Juice of one lemon
• ½ teaspoon Dill Weed.
Whisk all together in small bowl.
So this is what they should look like...
And these were mine...