Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

Logo

Logo

Search This Blog

Zucchini Fritte



ZUCCHINI FRITTE
Maggiano's Little Italy Copycat Recipe

Makes 12-15 pieces

1 1/2 pounds zucchini, cut 7-8 inches in length
6-8 ounces soda water
1/2 cup all purpose flour
4 tablespoons cornstarch
1 teaspoon Kosher salt
1/4 teaspoon black pepper, ground
1/4 teaspoon granulated garlic
1/4 teaspoon oregano
3-4 cups Japanese breadcrumbs, Panko
1 tablespoon Parmesan cheese
1 tablespoon Romano cheese
1/2 teaspoon chopped parsley
1 lemon, cut into quarters

Wash zucchini and drain well. Place on a cutting board, remove minimal amount off both ends and discard. Cut by hand or on a slicer and slice into 1/4 inch thick slices lengthwise. Place soda water into a stainless steel mixing bowl. Combine flour, cornstarch, 1/2 teaspoon kosher salt, pepper, oregano, granulated garlic, and add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with soda water.

Dip each individual slice of zucchini in batter & allow batter to briefly drip off zucchini. Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides. Place onto a small sheet tray or baking tray lined with paper towels, and do not overlap. Dust the zucchini with the remaining Japanese breadcrumbs.

Place the breaded zucchini into 350 degree deep fryer for 3 to 4 minutes or until golden brown.  Place zucchini onto a napkin lined sheet tray and lightly dust evenly with kosher salt, parmesan cheese, and romano cheese. Garnish with lemon wedge and chopped parsley.

Lemon Aioli:
1/2 cup mayonnaise
1-2 tablespoons lemon juice, fresh squeezed
1 teaspoon garlic puree
1 tablespoon fresh parsley, chopped
salt & pepper to taste

In a small bowl, place mayonnaise, 1 to 2 tablespoons fresh lemon juice, garlic puree and parsley. Season with coarse salt and ground pepper. Stir to combine.

No comments:

Post a Comment