Spanish Fried Zucchini

Fried tapas served with a lemon garlic aioli

When we were visiting Barcelona in August, we had a small tapa of fried zucchini, and I was smitten. I’ve always loved fried zucchini and order it whenever it appears on a menu, but this zucchini was different. It was a baby zucchini for starters. But the most notable difference between this morsel of Spanish golden, gooey, goodness and the grease-bombs I was accustomed to was the batter. Instead of a coating of oily pancake, the batter was delicate and light. After doing some research and experimentation, I think I’ve figured out the trick—more egg, less flour—and just the barest hint of breading.

At the end of each summer, when Angela starts bringing in the first zucchini from the garden, I look forward to making this dish and recreating that moment in Barcelona. I especially like it when the zucchini are small and sweet. I have also experimented with different types of summer squash. They fry up well, but you must remove the skin if it is hard or tough. Eat them as hot as your mouth can take it, with or without the aioli. Your family will be lucky if there’s any left to share.

Ingredients:

· 6 small, or 3 medium zucchini, about 2 lbs.

· ½ c. white flour

· 1 t. paprika

· 2 eggs

· ¼ c. milk

· Corn oil

· Coarse salt

· Aioli

o 1 c. mayonnaise

o Lemon juice to taste, about 1-2 T.

o Salt to taste

o 1-3 gloves garlic, to taste

Directions:

1. If you’d like a dipping sauce, prepare a “cheater” aioli by adding garlic, lemon juice, and salt to the mayonnaise in a small serving bowl. Add each ingredient incrementally, tasting after each addition, until the desired flavor is reached. Note: the garlic flavor will intensify with time. Cover the bowl and put it in the fridge.

2. Cut zucchini diagonally into ¼ inch rounds.

3. Crack the eggs into a shallow bowl and beat.

4. Mix in the milk.

5. Coat the bottom of a large skillet with about 1/8 in. corn oil and place on burner on medium heat.

6. Mix the flour and paprika in a plastic bag. Add a handful of zucchini and toss until the zucchini slices are totally coated in the flour mixture.

7. Check to see whether the oil has reached a medium heat by flicking a drop of the egg mixture into the oil: it should sizzle gently.

8. Dredge floured zucchini slices in the egg/milk mixture until they are coated on both sides, and gently place them in a single layer in the skillet.

9. Cook for about 2 minutes per side, adjusting heat if necessary. Remove when the fried zucchini slices are golden brown on both sides. Place on paper towels to drain.

10. Repeat the process of flouring, dredging and frying until all of the zucchini has been cooked. Adjust heat and add oil when necessary. You can keep the fried zucchini warm in an oven until they are all fried or eat them as they come off the skillet.

11. Serve the fried zucchini either with the aioli above, with your favorite dipping sauce, or simply sprinkle them with coarse salt.