Lidia Bastianich’s Egg-Battered Zucchini Roll-Ups

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Lidia Bastianich's Egg-Battered Zucchini Roll-Ups

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: capers, fried, zucchini
Servings: 10

Ingredients

  • 6 small zucchini about 2 pounds, trimmed
  • 1 cup all-purpose flour
  • 5 large eggs
  • 1/2 teaspoon black pepper coarsely ground
  • 1 dash salt
  • 2 cups canola oil for frying
  • 2 tablespoons capers small, drained
  • 1/2 lemon

Instructions

  • With sharp knife or mandoline, slice zucchini lengthwise into strips about 1/8-inch thick. Strips should be flexible, but not paper-thin.
  • Place flour in wide-bottomed bowl or shallow baking dish. In another wide-bottomed bowl or shallow baking dish, beat eggs with pepper and 3/4 teaspoon salt. Place colander on plate.
  • Toss several zucchini strips in flour, shaking off excess. Transfer strips to egg mixture; with fork, turn strips to coat both sides. Pick strips up, 1 at a time, allowing excess egg mixture to drip back into bowl. Place strips in colander. (It is OK if strips overlap). Repeat to coat all zucchini.
  • In 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Place layers of paper towels on cookie sheet for draining.
  • Add 6 to 7 zucchini strips to hot oil, but do not crowd skillet. Cook zucchini 1 1/2 to 2 minutes. With tongs, turn strips over and cook 1 1/2 minutes longer or until golden and crisp. Transfer strips to paper towels to drain. Sprinkle lightly with salt. Repeat with remaining zucchini.
  • Place 3 or 4 capers on 1 end of a zucchini strip; roll strip tightly, enclosing capers in center. Stick toothpick crosswise through roll-up to secure. Repeat with remaining zucchini strips and capers.
  • Just before serving, stand roll-ups on end on platter. Squeeze juice from lemon half over roll-ups.
  • Makes 10 appetizer or 6 first-course servings.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Lidia Bastianich's Egg-Battered Zucchini Roll-Ups
Serving Size
 
2 each
Amount per Serving
Calories
492
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
29
g
Cholesterol
 
93
mg
31
%
Sodium
 
90
mg
4
%
Potassium
 
242
mg
7
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
281
mcg
31
%
Vitamin C
 
16
mg
19
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!




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