Friday, January 8, 2010

Zucchini Fritte with Lemon Aioli (or Ranch!)

Oh Maggiano's, you are the most delicious and favorite food of mine. Some might say you are no good because you are a chain restaurant. Here's what I have to say to that. BIG FREAKIN' DEAL. You are amazing and I am obsessed/addicted to your wonderful appetizers and deserts and fetuccini. Oh you are good. I miss you.

Maggiano's makes Zucchini Fritte with Lemon Aioli (AH-MAZING). Since it is kind of expensive for a whole meal (especially family style) I don't get to go every day of the week for ever meal, like I would prefer. So I did some searching and tried a copycat recipe. The zucchini was right on, tasted exactly the same, crispy and fried and delicious. The sauce, I messed up with not enough garlic and perhaps too much lemon. Here is the saving grace for you ranch lovers. This zucchini would be absolutely HEAVENLY with some good ol' fashioned buttermilk ranch dressing. Oh I am hungry just thinking about it. Try the Hidden Valley Buttermilk Ranch powder packets that you mix yourself, so much better than the bottle.

This recipe makes a shiz ton of zucchini fritte so you should probably half it!

1. You need 3 zucchini if you are halving, five if you aren't
cut the zucchini lengthwise in 1/4 inch slices

2. Make the batter


1/2 quart seasoned flour
1/2 quart corn starch
2 1/2 cups soda water
salt and pepper mix (1/2 tbsp. and 1/4 tsp.)

Measure soda water into a stainless steel mixing bowl.

Combine seasoned flour with cornstarch and salt and add to soda water 1 cup at at time…incorporate with a whisk. Do not overmix batter. (Batter should be the consistency of thin pancake batter.)

3. Preheat your oil. Use canola or whatever and I heated mine on a setting of medium high heat.

4. Dip zucchini slices in batter then coat with Panko Crumbs .

5. Cook slices in the oil until browned and crispy.

6. Sprinkle with Kosher salt and/or sprinkle with your fave cheese (fresh parm, so good).

7. Eat carefully!!!! I burned over 50% of the roof of my mouth straight off by not letting them cool enough. Readers, This stuff is good.

Lemon Aioli: (from

1 1/2 cups Hellman's or Kraft Mayo (no substitutes)
1 tablespoon Dijon mustard
3 tablespoons Roasted Whole Garlic
1 lemon, juiced
1 tablespoon lemon zest
2 teaspoons chopped thyme
White Pepper

Blend well.

*** Really, go with the Ranch my dear friends, the Ranch never fails!***

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