If you’re looking for a bit of culinary inspiration, can we suggest cornmeal crusted zucchini? It’s super simple and as we like to say, everything tastes better fried. Making your own homemade mayonnaise in a blender couldn’t be easier but feel free to use good quality store-bought mayo and jazz it up with some chile – of course! – and a healthy hit of lemon or lime.
Serves 2 hungry people
1 medium Sichler Farms zucchini, sliced into ¼” thick discs
2 tsp. milk
1/3 cup crumb mixture – ½ fine breadcrumbs & ½ yellow cornmeal
Salt & pepper
1 ½ tsp. white wine vinegar
Heaping ¼ tsp. of sea salt
¼ tsp. Sichler Farms chipotle chile powder
1 cup oil – vegetable or olive or a mixture
1-2 Tbsp. lemon juice
1 Tbsp boiling water
To make the mayonnaise, place the egg, vinegar, ¼ cup of the oil, salt and chile powder in a blender and blitz to combine. With the blender running, slowly drizzle the rest of the oil in a steady stream. Add a healthy squeeze of lemon juice, taste and add more juice if desired, along with more salt and/or chile. Finally, run the blender again and pour in the tablespoon of hot water. Place in a clean jar and refrigerate for a few hours before using.
To make the zucchini, combine the egg and milk in a shallow bowl and season generously with salt and pepper. Place the crumb mixture in a separate bowl and season it as well. Heat a shallow frying pan and add enough oil to generously cover the bottom of the pan. Dip the zucchini slices first in the egg and then dredge in the crumb mixture. Place in the hot oil. Cook for several minutes until nicely browned and then turn and cook the other side. Keep the cooked zucchini in a warm oven while you finish off the rest.
Serve the zucchini with the mayo on the side. Enjoy!