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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Cuisine At Home, Issue 63. If moisture appears on flesh blot it dry with paper towel. Ingredients:
vegetable oil (for frying) |
1 cup panko breadcrumbs |
3/4 cup fresh shredded parmesan cheese |
salt, to taste |
fresh ground black pepper, to taste |
1 lb zucchini, bias cut into 1/4-inch slices |
salt, to taste |
1/2 cup buttermilk |
1/4 cup all-purpose flour |
1 egg |
2 tablespoons cornstarch |
1/4 teaspoon kosher salt |
parmesan cheese |
chopped fresh parsley |
lemon, wedges |
1 cup store-bought marinara sauce |
2 tablespoons heavy cream |
2 tablespoons fresh parsley or 2 tablespoons fresh basil |
Directions:
1. BUTTERMILK BATTER:.
2. Whisk all batter ingredients together in a bowl until there are no lumps. (Prepare the batter just before using. However, it's okay if it sits 5-10 minutes.
3. ZUCCHINI:.
4. Heat 1-1/2 to 2 oil in 375ºF in a saucepan.
5. Combine panko, Parmesan, salt and pepper in a large resealable plastic bag.
6. Coat 1/4 in the prepare batter.
7. Transfer to the bag, seal and shake until well coated.
8. Repeat with remaining zucchini.
9. Fry zucchini in batches for 1-2 minutes or until golden.
10. Drain on paper towel-lined plate; season with salt and garnish with Parmesan, parsley and lemon.
11. TOMATO CREAM SAUCE:.
12. Simmer the marinara and cream in a small saucepan over medium-low heat 4-5 minutes or until warmed through; off the heat stir in parsley or basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in parsley or basil just before serving.).
13. Serve with tomato cream sauce.
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