FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
- Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
- Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
- Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
- Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
- Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.
PASTA WITH FRIED LEMONS AND CHILE FLAKES
You probably already have a favorite pantry pasta dish that you habitually whip up when there's nothing in the house for dinner. Next time, try this one instead. It has all the usual players - olive oil, Parmesan, flaky sea salt - along with fried lemons for brightness and chile flakes for heat. Don't skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 313 milligrams, Sugar 3 grams, TransFat 0 grams
DEEP-FRIED CITRUS SLICES
The idea for these comes from one of my favourite cookbooks, The Zuni Café Cookbook by the late Judy Rodgers. They are so unexpectedly moreish that there is a fine argument for eating them on their own, with just a sprinkle of salt - do try them that way at least once. But there are other things that do enhance the flavour. Lemon is good with a fine sprinkling of sumac or fennel pollen, lime loves a dash of smoked chilli or cayenne, whilst orange I like with herbes de Provence or za'atar.I don't always bother with an accompaniment for these, but when I do, I make this yogurt dip. You can replace the fennel with any of the flavour suggestions mentioned above, or indeed anything else you fancy. - Catherine Phipps, author of Citrus If you love fried food, check out this 5 Delicious Deep-Fried Italian Foods You Need to Eat Now Slideshow
Provided by Daisy Nichols
Yield 4
Number Of Ingredients 13
Steps:
- Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin.
- Slice the fruit as finely as possible while keeping each slice intact, removing any pips.
- Put the buttermilk in a bowl.
- Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.
- Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess.
- Drop the slices onto the flour mixture and give the plate a little shake.
- Flip over and repeat.
- Dust off any excess - you don't want a thick coating as you want to see the detail from the citrus through the batter.
- Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180 degrees C (350 degrees F).
- Fry the slices a few at a time - when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper.
- The slices will continue to brown once they are removed and will be nicely caramelized in patches.
- Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.
- If serving with the dip, make this first - simply mix ingredients together and season with salt and pepper.
- Adapted from Citrus by Catherine Phipps (Quadrille, 2017, RRP $29.99 hardcover)
FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI
Provided by Marc Murphy
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
- For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
- Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
- For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
- In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
- Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
- Serve with the aioli, garnished with the zest and chopped parsley.
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