Entertaining

Fried zucchini with cacio e pepe dipping sauce

Name: Fried zucchini with cheese and pepper dipping sauce recipe
Yield: 6
Ingredients: Flour, to dust; 400g stale white sourdough breadcrumbs; 1/2 cup (40g) finely grated parmesan; 1/4 cup finely chopped flat-leaf parsley; 2 tbs finely chopped oregano leaves; Zest of 1 lemon; 3 eggs; 6 medium zucchini, cut lengthwise into quarters; 1 1/2 cups (375ml) milk; Vegetable oil, to fry; 50g unsalted butter, chopped; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 1/2 tsp freshly crushed black pepper; 2 tbs plain flour (we used Woolworths Macro organic plain flour); 1 1/2 cups (375ml) milk, warmed; 1 cup (80g) finely grated parmesan, plus extra to serve; 60g fontina cheese, chopped

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by Dominic Smith

Jul 25, 2020

"These crispy snacks are just the thing to cut through indulgent cheese-and-pepper dipping sauce." – Dominic Smith.

Flour, to dust
400g stale white sourdough breadcrumbs
1/2 cup (40g) finely grated parmesan
1/4 cup finely chopped flat-leaf parsley
2 tbs finely chopped oregano leaves
Zest of 1 lemon
3 eggs
6 medium zucchini, cut lengthwise into quarters
1 1/2 cups (375ml) milk
Vegetable oil, to fry

Cheese and pepper dipping sauce

50g unsalted butter, chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 tsp freshly crushed black pepper
2 tbs plain flour (we used Woolworths Macro organic plain flour)
1 1/2 cups (375ml) milk, warmed
1 cup (80g) finely grated parmesan, plus extra to serve
60g fontina cheese, chopped

Method

1.

To crumb the zucchini, season the flour with salt and pepper, then spread on a large plate. Place breadcrumbs in a large bowl with parmesan, herbs and zest. Season to taste and mix to combine. In a bowl, beat milk with the eggs. Lightly coat the zucchini first in the flour, then in the milk mixture, and finally in the breadcrumb mixture. Place on a tray and chill for 30 minutes to set.
2.

Meanwhile, for the cheese and pepper dipping sauce, place the butter in a medium non-stick saucepan over medium-high heat. Add the onion, garlic and pepper. Cook, stirring continuously, for 4-5 minutes until onion has softened. Scatter over the flour and cook, stirring continuously, for a further 30 seconds – 1 minute until flour is toasted but not coloured. Gradually stir in the warmed milk until combined and smooth. Bring to a simmer, reduce heat to low and cook, stirring frequently for 8-10 minutes until thickened. Stir in cheeses until combined. Season to taste. Cool and set aside.
3.

Preheat the oven to 180°C. Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the zucchini for 2-3 minutes or until golden. Repeat with remaining zucchini. Drain on paper towel and season to taste. Serve immediately with dipping sauce alongside.