Ingredients
- 1 jar Cento Blended Italian Style Oil (33.8 fl oz)
- 1 1/2 lbs Fresh Zucchini, sliced lengthwise
- 3-4 cups Cento Panko Bread Crumbs
- 1/2 cup Anna TIPO 00 Flour
- 4 tbsp Cornstarch
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Oregano
- 1/4 tsp Cento Garlic Powder
- 6-8 oz Sparkling Water
- 1 tbsp Romano Cheese, grated
- 1 Lemon, cut into quarters
- 1 1/2 tsp Cento Parsley
- 2 cups Mayonnaise
- Lemon Juice
- 1 tbsp Parmesan Cheese, grated
- 1 tsp Bellino Minced Garlic
Directions
Heat oil in a pan or deep fryer to 350˚F. 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 ¼âu20ac thick slices lengthwise. Place breadcrumbs into a bowl or baking sheet. In a stainless steel mixing bowl, combine flour, cornstarch, salt, pepper, oregano, garlic and soda water (1 cup at a time), incorporating with a whisk. Do not over mix, the batter should be the consistency of pancake batter. If it needs to be thinned out, add more soda water. Dip each slice into batter and then into breadcrumbs, pressing into crumbs to coat well on both sides. Place onto a small sheet tray or baking tray lined with paper towels, do not overlap. Place in oil and fry for 3-4 minutes, or until golden brown. Place onto a napkin lined sheet tray and lightly dust with salt and Romano cheese. Garnish with lemon wedge and chopped parsley.
Lemon Aioli:
Combine all ingredients in a mixing bowl and mix thoroughly with a wire whip.
