PAN FRIED YELLOW ZUCCHINI W/LEMON AIOLI
It's just a lazy Sunday today, not much appetite, no one wants anything,and everyone is fending for themselves. When the munchies struck with a bit of a fury, Ron decided to whip up a lemony,garlic aioli and to pan fry some yellow zucchini,as he calls it. Not only did it hit the spot but it was delicious.
4 cloves garlic
2 egg yolks
pinch of salt
1C good quality olive oil
lemon juice to taste (Ron used the juice of one whole lemon as he likes it lemony)
bit of chopped dill (optional)
In a mortar and pestle grind the garlic cloves with the salt, to a fine pulp.Add the egg yolks and lemon juice and whisk mixture together. Continue whisking while adding the olive oil in a slow and steady stream. Adjust seasoning and add some chopped dill (optional).
The yellow squash (zucchini), was washed, and sliced on the diagona (approximately 1/4" thick), but you could also cut them lengthwise in stripes. Dredge in seasoned flour, egg, and then either a breadcrumb or 'Panko" mixture. Ron added a little Parmesan cheese to his breadcrumbs. Either deep fry or pan fry in a little peanut oil ( or whatever your favorite oil is .) When they are done drain on paper towel sprinkle with a little salt and extra shredded Parmesan. Serve immediately with the aioli.
Panko is a Japanese bread crumb.