Crispy Southern Style Corn Crusted Zucchini
Prep and Cook Time: 1 hour
Ingredients
- ¾ cup water
- 1 1/3 cup sugar
- 1 ½ cup pomegranate
- 1 cup red wine vinegar
- 1 zucchini (cut ¼ inch thick lengthwise)
- 1 yellow squash (cut ¼ inch thick lengthwise)
- ¼ cup avocado or grapeseed oil
- 3 tsp salt
- 1 ½ tsp black pepper
- 1 cup no dairy milk
- 1 tsp apple cider vinegar
- ½ tsp hot sauce
- ½ tsp nutmeg
- 2 cups unbleached
- ½ cup cornmeal
- 2 tbs smoked paprika
- 1 tbs flat parsley (washed and chopped)
Equipment Needed
- Medium saucepan
- Baking dish
- Two small bowls
Preparation Instructions
Gastrique
- Step 1: In a medium saucepan, add water and sugar. Heat until sugar dissolves
- Step 2: Add pomegranate and vinegar and simmer over low heat for 30 minutes or until the mixture thickened
- Step 3: Let cool. Once cool, store in an airtight container and place the refrigerator
Southern Style Corn Crusted Zucchini
- Step 1: Place zucchini, squash, avocado oil, 1 tsp sale and ½ tsp black pepper in a baking dish or a bowl large enough to be able to submerge the vegetables
- Step 2: Create the “coating bath” for the zucchini and squash by mixing non-dairy milk, vinegar, hot sauce and nutmeg together
- Step 3: Created the coating of spiced flour by mixing the flour, cornmeal, paprika, 2 tsp sale, parsley and 1 tsp black pepper together
- Step 4: Heat oil in a large sauté pan over moderate heat
- Step 5: Once the pan is hot, submerge zucchini and squash in the coating bath mixture followed immediately by coating it in the spiced flour mixture
- Step 6: Place vegetables in the oil and cook for 1-2 minutes until you start to see the edged turn brown
- Step 7: Carefully turn over the vegetables and cook for another 1-2 minutes
- Step 8: Drizzles vegetables with the pomegranate gastrique
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