Pan Fried Zucchini With Anchovy Vinaigrette Recipes

Steps:

• Rub zucchini slices with garlic.
• Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
• Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Steps:

• Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
• When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

Steps:

• Heat a grill to its highest setting and bring a large pan of salted water to a boil. Preheat a deep-fryer with the neutral oil to 375 degrees F.
• Wash the leeks, then remove and discard the outer layers and add to the boiling water. Cook until starting to soften, about 2 minutes, then immediately transfer to a bowl of ice-cold water until cold. Drain the leeks and pat dry, then cut in half lengthways, and put on a baking tray cut-side down. Rub over 2 tablespoons of the rapeseed oil and season with salt and pepper. Grill the leeks until charred, about 5 minutes. Remove to a work surface and let cool enough to handle, then cut into bite-sized pieces.
• Blitz the anchovies in oil and garlic in a food processor to form a paste. With the motor running, add the mustard, 2 tablespoons lemon juice, the egg yolks and some salt and pepper, then gradually add the remaining tablespoon rapeseed oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, chopped dill and tarragon, then taste for seasoning and add more lemon juice if desired. Add water to the bowl until it is a drizzling consistency. Set aside for serving.
• Clean the fresh anchovies by removing the heads and innards. (Remove the innards by running your thumb along the inside of the bellies. Rinse the anchovies, then pat dry and set aside over ice.
• Add the flour, cornmeal, garlic powder, cayenne, 2 teaspoons salt and pepper to taste to a medium bowl. Roll the fresh anchovies one by one in the seasoned flour, coating them on all sides. Fry in batches until golden brown, a couple of minutes.
• Spoon the anchovy dressing on the bottom of a platter. Top with the toasted hazelnuts, leeks, fried anchovies and dill tops.