Zucchini Puffs With Lemon Aioli Recipes

ZUCCHINI PUFFS

Steps:

• In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
• Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
• Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

ZUCCHINI PUFFS

Steps:

• Grate zucchini and onion.
• Beat in eggs.
• Sift together dry ingredients, add to zucchini mixture.
• Heat oil for shallow-frying in large frying pan.
• Drop in batter by large spoonfuls, fry until brown.

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

LEMON AIOLI

Steps:

• Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

ZUCCHINI DOUGHNUT PUFFS

Steps:

• Put oil into large frying pan and heat to 370 degrees.
• In large bowl, beat eggs well, add both sugars, cream together thoroughly, add melted butter, milk, sherry, vanilla, and zest.
• Stir in zucchini into same bowl as above.
• In a medium size bowl, stir together flour, baking powder, salt, cinnamon, and nutmeg.
• Stir dry ingredients into wet ingredients.
• Take about a teaspoon of dough, gently drop it into hot oil, and fry for about 1 minute per side. (Mom does about 18 at a time, but it depends upon the surface area of your frying pan.).
• Drain on paper toweling.
• Make a thin glaze by combining powdered sugar with a tablespoon of orange juice and keep adding orange juice until you think it is right.

ZUCCHINI 'FRIES' RECIPE WITH LEMON AIOLI

Steps:

• Heat oven to 450ºF.
• Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl until blended.
• Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mixture in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
• Bake 12 to 13 min. or until zucchini is golden brown, turning after 7 min. Meanwhile, mix remaining ingredients until blended.
• Serve zucchini sticks with mayo mixture.

LEMON AIOLI

Steps:

• Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest, and salt to taste.

CRUDITéS WITH LEMON-GARLIC AïOLI

Steps:

• 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
• 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
• 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
• 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.