by Chef Laura Frankel, LaurasKosherKitchen
This quick and crispy snack can be done with any vegetable. I have used patty pan squash, eggplant, thinly sliced sweet potatoes and mushrooms. I serve the veggies with a garlicky–lemon aioli that is made with a delicious extra virgin olive oil.
3 egg whites, whisked
2-3 tablespoons potato starch to make a batter
3 cups extra virgin olive oil
1 teaspoon kosher salt
Freshly cracked pepper
Garnishes: grated parmesan cheese (optional), chopped fresh mint
Garlicky-Lemon Aioli Sauce
Cut the zucchini into 1/4 inch thick coins.
Add enough potato starch to the whisked egg whites to make a batter. Whisk to mix.
Heat the oil to 360 degrees. Dredge the zucchini pieces in the batter and gently drop them into the heated oil. Fry on both sides until the batter has become translucent and pulled away from the zucchini. The batter will not “brown” much as the potato starch does not have protein that flour does which browns.
Drain the zucchini pieces on a paper towel lined pan and sprinkle with salt and pepper and cheese and chopped mint if desired. Serve with Garlicky-Lemon Aioli Sauce.
Recipes: Appetizers, Fried Vegetable, Zucchini, Parve, Kosher, Passover Friendly