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| A surprising delight that I invented out of too many zucchinis on-hand, and these are now one of our top favorite appetizers that are crunchy on the outside and moist and delicious on the inside...(We eat them like popcorn ;) |
Prep: 5 mins |
Cook: 4 to 6 mins
INGREDIENTS
***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)
***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)
METHOD
Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.
Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.
In a small shallow dish, beat the eggs with a tiny bit of water and set aside.
Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely. Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.
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Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.
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