Easy Fried Zucchini Recipe

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes

for the zucchini:
1 large zucchini, sliced into ½-inch thick pieces
¾ cup|100 grams all-purpose flour
1 tablespoon kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
¼ cup|60 ml canola oil

for the eggplant sauce:
2 Japanese eggplant (about 8 ounces|225 grams)
1 small yellow onion
kosher salt and freshly ground black pepper, to taste

for the sauce:
2 ounces|70 grams fresh sorrel
kosher salt and freshly ground black pepper, to taste

1. Make the eggplant sauce: Light a grill. Add the eggplants and onion and cook, turning as needed, until completely blackened and soft, 8 to 10 minutes. Transfer to a cutting board until cool enough to handle, then peel, discarding the blackened skin. Transfer to a blender and purée. Season with salt and pepper and transfer to a serving bowl.
2. Using a juicer, juice the sorrel. Season to taste and drizzle over the eggplant purée.
3. Fry the zucchini: Mix the flour, salt, and pepper in a large bowl. Heat 2 tablespoons canola oil in a large skillet over medium-high. Working in batches, toss the zucchini in the flour mixture, coating completely. Cook then zucchini, flipping once, until golden on each side, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt and pepper. Repeat with remaining zucchini and serve hot with the eggplant purée.

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