Zucchini Puffs With Lemon Aioli |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Donna Hay Magazine. Ingredients:
3 large zucchini, shaved into ribbons |
1/4 cup mint leaf, thinly sliced |
3 eggs |
1/4 cup self-raising flour |
sea salt and black pepper |
vegetable oil, for shallow-frying |
2 egg yolks |
2 teaspoons white wine vinegar |
1 garlic clove, crushed |
2 teaspoons lemon juice |
1 cup olive oil |
Directions:
1. TO MAKE THE LEMON AIOLI.
2. Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
3. Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
4. TO MAKE THE PUFFS.
5. Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
6. Heat 1cm of oil in a large non-stick frypan over medium heat.
7. Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
8. Serve with lemon aioli.
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