Crispy Zuchinni with Roasted Onion Aioli
I wish it wasn’t true- but instant food is rarely as delicious as the kind that takes a bit longer. To this end- begin by cutting up about 3-5 zucchini depending upon how many people you are feeding and what else you are serving. Round UP. These are that good. Cut them long wise and then slice them into half moons(about ¼ inch thick) Put them in a wire colander and toss them with a good sprinkle of salt. Put a heavy bowl into the colander this will press down and force the squash to exude its watery juices.
|Salting zucchini is a very good way to make it less it soggy!|
|You can do this for any dish- just adjust the salt when you are finished.|
This Roasted Onion Aioli is another case in point. Slice 3 large onions. Place them in an oven proof skillet, drizzle with olive oil and a good pinch of salt. Begin with the pan on the burner. Once the pan is good and hot, give it a good stir and place it in a 300 * oven. You will need to peek at it occasionally, and if it appears to be close to scorching add about ¼ cup of water. Scorched alliums are the adultery of the food world- there is no going back and you shouldn’t waste time trying to salvage the dish. You want a tasty browned mush. This will probably take about an hour. But particularly when you’re getting close- watch it like the proverbial hawk. Dump the cooked onions into the bowl of your food processor and leave it to cool down. Return the pan to the stove top. Be careful with this, you don’t want to brand yourself with the hot pan. Your squash moons(sounds like a foodie anime’) should be ready- squeeze them with your hands and pat dry with paper towels- it may take several. When they are reasonably dry- dip them into beaten egg and then into panko bread crumbs- only Panko- they are different than other bread crumbs and they are what you want. This process is called “dredging”. It’s worth learning how to do it- the process protects the food while it’s exposed to high heat and imparts a deliciousness that can only come this way. … I digress. Drizzle some oil into your pan(you won’t need much,) and turn the heat up to medium-high. Place some of your dredged crispy zucchini into the pan. You should be able to see pan around each slice- too close together and you will get poached zucchini that will sleep right out of their sodden panko skins… Oh the humanity. Avoid that. While those toast up- fire up your processor- It’s ok if they are somewhat warm- the onions mustn’t be very hot. Throw in several tablespoons of mayo and a clove of garlic. Whizz to delicious viscosity. Taste for salt and pepper. Flip your zucchini flying magic discs so that they get brown and crunchy on the other side. You can keep them warm (on a rack on a baking sheet) in a warm oven while you cook the rest. – Do not in the name of all that is holy, lay them flat onto a baking sheet- they will steam and if you let that happen you may as well have just cooked the naked squash and poached the coating into slimy sad matzoh balls We would NEVER do that, since its crazy talk…. So use a rack.