|Crispy Zucchini Fritte with Lemon Aioli
1 jar Cento Blended Italian Style Oil (33.8 fl oz)
1 1/2 lbs 7-8” inches fresh zucchini, sliced lengthwise
1/2 cup Anna TIPO “00” Flour
4 tbsp cornstarch
6-8 oz Ferrara Sparkling Mineral Water
1/4 tsp Cento All Natural Oregano
1/2 tsp Cento All Natural Parsley
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 tsp Cento All Natural Garlic Powder
3-4 cups Cento Panko Italian Style Bread Crumbs
1 lemon, cut into quarters
1 tbsp Cento Grated Romano Cheese, for garnish
2 cups mayonnaise
fresh lemon juice
1 tbsp Cento Grated Parmesan Cheese
2 oz Cento All Natural Parsley
1 tsp Bellino Minced Garlic
Wash zucchini and drain well. Place on a cutting board, remove minimal amount off both ends and discard. Cut by hand or on a slicer and slice into ¼” thick slices lengthwise. Place soda water into a stainless steel mixing bowl.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic, and add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with soda water. Dip each individual slice of zucchini in batter & allow batter to briefly drip off zucchini. Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides. Place onto a small sheet tray or baking tray lined with paper towels, and do not overlap. Dust the zucchini with the remaining Japanese breadcrumbs. Place the breaded zucchini into 350° deep fryer for 3-4 minutes or until golden brown. Place zucchini onto a napkin lined sheet tray and lightly dust evenly with Kosher Salt, Parmesan Cheese, and Romano Cheese. Garnish with lemon wedge and chopped parsley.
Combine all ingredients, except lemon juice, in mixing bowl and mix well with wire whip. Pour the lemon juice in the empty mayonnaise container, replace the lid, and shake thoroughly. Add to the mayonnaise mixture and mix well.