For this month’s SRC reveal, I decided to try out her Deep Fried Zucchini with Garlic Aioli Sauce. Mainly, because that Garlic Aioli sounds so amazing I had to try it out and I needed something to have it with. Enter – Deep Fried Zucchini. Both really simple recipes, but oh so very good. I know I will be making these time and again 🙂
The Aioli is nice and flavorful, but the real star, to my utter surprise was the zucchini. I expected the aioli to be my favorite. The zucchini was so good, it didn’t need a dipping sauce. I have some more zucchini in the fridge and I’m going to make another batch for dinner this evening. That’s how good it is. Don’t take my word for it, go ahead and try it. Erin, thank you so much for this recipe. I LOVE it.
Deep Fried Zucchini
1/4 cup buttermilk
1 cup breadcrumbs
1/2 cup Parmesan cheese
Salt and pepper, to taste
Oil, for deep frying
Heat the oil for deep frying.
Cut the zucchini into slices about 1/4 of an inch thick.
In a bowl, beat the eggs and the buttermilk.
In another bowl mix the breadcrumbs, parmesan cheese, salt and pepper.
When the oil is hot, dip the zucchini in the egg dip and then in the crumb mixture and then carefully place in the oil.
Fry for a couple of minutes on both sides on a medium flame, till golden brown.
Using a slotted spoon, remove the slices from the oil and place on some kitchen paper to drain any excess oil.
1 cup mayonnaise
1 tbsp lemon juice
3-4 cloves of garlic, minced / crushed.
Mix it all together and serve.
Here’s something I haven’t done before – I made dessert too. Nothing fussy but an absolute treat. When I saw this post on Erin’s site, I couldn’t go past it. I’ve seen this ages ago and always wanted to try it out. They just look like so much fun. I had absolutely no excuse to not make it. The next time I make these, I will have to leave the soda out a lot longer. I did it this time but evidently it needed to sit out longer. So when you try these out, if you think your soda has been out long enough to cut down the carbonated effect, keep it out a little longer 😉
Gummy Bear Popsicles
Let the soda sit out for a while to let some of the fizz die out.
Drop some gummy bears into your popsicle mould. You can use as many or as few as you like. I went for about the half way mark.
Top up with the Sprite.
Enjoy on a hot summer’s day or as it turns out on the first day of autumn here 🙂
The kids will love it and so will the adults.
There are no kids in our household and I still made it and we loved it.
Do stop by and check out what the rest of Group A whipped up this month.
But today we’re here to talk not about the chips, but this really yummy salsa dip. A while ago, I’d picked up a jar from the local supermarket, that claimed to be ‘Hot’. I love spicy stuff, so I thought this would really hit the spot. What I love about Mexican food is the spice from the chillies and peppers and the tang from the lemon and tomatoes. Much to my disappointment, this store bought salsa was neither ‘Hot’ nor tangy. I knew I had to figure out a way to get my hands on something better. So when I came across this recipe for a blender version of Salsa, I decided to try it out. It was too quick and easy a recipe to pass up. And am I glad I tried this out. The salsa was fresh, packed full of flavor, you can easily adjust the spice levels to your liking. It was everything a good salsa should be. I sure hope you try it out.
The picture doesn’t do it much justice. It was fairly late in the evening when it was taken. I hope to get a better picture up sometime soon.
Super Fast Salsa
(Adapted from: Barbara Bakes)
1 clove of garlic
1/4 onion, roughly chopped
2 -3 tomatoes, roughly chopped
Fresh coriander leaves with stalks
Lime juice, to taste
Salt, to taste
Place all the ingredients in the food processor.
Pulse till it reaches the consistency you like and is combined.
Adjust the salt and lime if needed.
When I was going through Emily’s blog, I came across a recipe for Tzatziki – a Greek meze or appetizer and it reminded me of our very own Indian Raita. I was amazed at the differences in the recipes despite the similarity in the look of both. I knew I had to try it to see the impact on flavors. I had previously seen an episode of Masterchef Australia – Season 2, where George Calombaris made a traditional Greek version and I’ve wanted to try it out since then. This was the perfect opportunity. I whipped up a version using a combination of both recipes and I really loved how it turned out. It had a creamy texture and at the same time tasted so fresh. I could finish a bowlful of this by itself. This would also be a wonderful accompaniment to grilled meats or some spicy tandoori chicken. It will be lovely as a dip to serve with a platter of chips and crudités as well. I know I’ll be making this often.
Adapted from: Nomnivorous
1 cup hung curd (natural, unflavored yogurt or Greek yogurt)
1 spring onion, finely chopped (including a little of the tender greens)
1/2 mild green chilly, finely chopped
1/4 cup finely chopped cucumber
1 tsp fresh mint leaves, finely chopped
1 clove garlic, finely chopped
1 tsp olive oil
1 tsp honey
Salt, to taste
A few drops of lemon juice, or to taste
Combine all the ingredients together, making sure everything is well mixed.
Check out what the others have whipped up this month –