西葫芦与skordalia浪费
The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.
- 1 hr cooking
- Serves 6
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Ingredients
西葫芦与skordalia浪费
- 4 zucchini (480g)
- 2 teaspoon salt
- peanut oil, for deep-frying
Skordalia
- 4 slices stale white sandwich bread (180g), crusts removed
- 4 clove garlic, crushed
- 1/2 cup (125ml) olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water, approximately
Batter
- 1 cup (150g) self-raising flour
- 3/4 cup (180ml) warm water
- 1 tablespoon olive oil
- 1 egg yolk
Method
西葫芦与skordalia浪费
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1Cut zucchini into 1cm (½-inch) diagonal slices. Place zucchini in colander, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper.
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2Meanwhile, make skordalia. Briefly dip bread into a bowl of cold water, then gently squeeze out liquid. Blend or process bread and garlic until combined. With motor operating, gradually add oil, juice and enough of the water, in a thin steady stream, until mixture is smooth and thick. Transfer to serving bowl.
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3Make batter. Sift flour into medium bowl; whisk in combined remaining ingredients until smooth. Stand batter 10 minutes.
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4Heat oil in large saucepan. Dip zucchini into batter; carefully lower into hot oil. Deep-fry zucchini until browned and crisp; drain on absorbent paper.
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5Serve zucchini fritters immediately with skordalia.
Notes
If batter thickens too much after standing, whisk in a little extra water to give it a coating consistency.
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