Crispy Spanish Zucchini Bites
Tags: Appetizer Side Dish Spanish Tapas
Yield: 4
- 1 large zucchini
- 1/2 cup all-purpose flour 64 grams
- 1/2 tsp baking powder 2 grams
- 1 tsp garlic powder 3.28 grams
- 1/2 tsp onion powder 1.16 grams
- 1/2 tsp sweet smoked Spanish paprika 1.20 grams
- 1/2 cup cold water 118 ml
- 1 cup breadcrumbs 125 grams
- 1/2 cup sunflower oil 120 ml
- handful finely shredded Manchego cheese
- handful freshly chopped parsley
- sea salt
- black pepper
- Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
- Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps
- Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together
- Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil
- While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated
- After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels
- While the zucchini bites are still hot, finely shred in some Manchego cheese over them
- Continue to cook your zucchini in the same method until done
- Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!
