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Zucchini Puffs with Mixed Leaf Salad
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1
Reviews
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By:
Holly Helms
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Zucchini Puffs with Mixed Leaf Salad Recipe is a unique salad which consists of deep-fried zucchini, flavored with mint and served warm on a bed of salad leaves with a balsamic dressing to create this very flavorful and delicious zucchini recipe.
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INGREDIENTS
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1 lb. zucchini (courgettes)
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1 1/2 cups fresh white breadcrumbs
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1 egg
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pinch of cayenne pepper
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1 tbsp chopped fresh mint
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oil for deep-frying
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1 tbsp balsamic vinegar
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3 tbsp extra virgin olive oil
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mixed salad leaves
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salt and ground black pepper
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DIRECTIONS
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1:
Trim the zucchini. Coarsely grate them and put into a colander. Squeeze out the excess water, then put the zucchini into a bowl.
Add the white breadcrumbs, egg, cayenne pepper and chopped fresh mint, with salt and pepper to taste. Mix well, with a wooden spoon or using clean hands.
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2:
Shape the zucchini and breadcrumb mixture into balls, which should be about the size of walnuts.
Heat the oil for deep-frying to 350°F or until a cube of bread added to the oil browns in 30-40 seconds. Deep-fry the zucchini balls in batches for 2 minutes. Drain on kitchen paper.
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3:
Whisk the vinegar and oil together and season well.
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4:
Put the salad leaves in a bowl and pour over the dressing. Toss lightly to coat the leaves evenly. Add the zucchini puffs and toss lightly together. Serve at once, while the zucchini puffs are still crisp.
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