Is it wrong to eat sausage and fried food for breakfast? The batter had some rye flour in it. And vodka. And the aioli had garlic, raw garlic - that's good for your immune system. Right?
Pan Fried Zucchini and Red Onion with Garlic Mayonnaise
- 2 small zucchinis, organic, cut on a bias in to 1/4 inch slice
- 1/2 small red onion, 1/4 inch slices
- 1/3 cup rye flour
- 1/3 cup semolina flour
- 1/3 cup cornstarch
- 1 tbsp. Baking Powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 large egg
- 1/4 cup vodka
- 1/2 cup water
- Olive oil or grape seed or canola or rice bran oil for pan frying
- Salt and pepper
- Aleppo pepper (optional)
Quick Garlic Mayonnaise
- 1/2 cup good mayo
- 1 firm garlic clove mashed or passed through a press
- Juice from 1/2 a lemon
- Salt and pepper
To assemble the mayonnaise, combine the mayo, garlic and lemon. Season with salt and pepper to taste.
For the zucchini and onion, combine the rye flour, semolina flour, cornstarch, baking powder, salt and pepper. Stir together egg, vodka and water. Add the liquid ingredients to the dry and blend well. Batter should be thick but still pourable, almost like a pancake batter. If it seems to tin, add a little more of the flours. If it seems to thin, add a little more water. Let batter rest for 10 minutes before using.
Heat a 1/4 inch of the oil in a sturdy frying pan or cast iron pan over medium heat. When oil is hot and shimmering, dunk the zucchini and onion pieces into the batter and coat well. With a fork, lift vegetables from the batter and carefully place into the hot oil. You will likely need to or three batches - don't overcrowd the pan - leave about 1/2 inch between pieces.
Adjust heat as necessary, you should hear an even sizzle, nothing too crazy and also not too quiet. After about a minute and a half, carefully flip the vegetables (always flip away from yourself so the oil doesn't splash on you) and fry the other side for about a minute and a half. Use your judgment, the vegetables are done when the batter is golden brown.
Remove from the oil and place on a rack or paper towels to drain. Season with a little salt and pepper and Aleppo pepper if using.
Eat them immediately or keep warm in a low oven. Serve with garlic mayonnaise.
Be sure to eat these for breakfast :)