Panko crusted Zucchini with Basil Aioli
Recipe courtesy of Barbie Hahn
Fox 19's Suburban Chef
Serves 4 as an appetizer
4 small zucchini washed and sliced into 1/4 inch disks
1 cup flour
1/4 cup grated parmesan cheese
½ tsp pepper
2 eggs beaten in pie plate
1 cup Japanese breadcrumbs (Panko)
1 tablespoon chopped flatleaf parsley.
½ cup canola oil
½ cup olive oil mayonaise
1 garlic clove minced
1 tablespoon basil chopped fine
1 tsp fresh lemon juice
combine ingredients above in small bowl and serve with zucchini
To prepare Zucchini
Heat ½ to 3/4 cup canola oil over med to med high heat in saute pan until bread crumbs dropped in oil do not sink or burn immediately
The ideal temperature is 325-350 degrees
Form assembly line in this order:
In shallow pie pan mix: flour, parmesan, and pepper.
Pie pan with beaten egg.
Pan with panko bread crumbs and parsley
Take zucchini disks and dip in flour mixture, egg and then breadcrumbs. Let sit on cooling rack to set for 5 minutes.
Saute in small batches, turning when golden brown.