One of the top restaurants in the Plano area joins Good Day to make for crispy zucchini. Chef Stan Rodrigues from Sixty Vines shares the recipe.
½ lb Zucchini sliced in 1/8th in half moons
6oz Rice and Tapioca Flour (recipe below)
2 cups Buttermilk Wash (recipe below)
2 quarts Canola oil (heated to 350 degrees)
3 ea Shishito Peppers
6 ea Peppadew Peppers (cut in thirds)
1 oz Sweet Chili Vinaigrette (recipe below)
8 ea Cilantro leaves
¼ ea Lime zested
Carefully coat all the pieces zucchini with the tapioca flour. Using a colander or pasta basket remove from flour and add shake off excess flour.
Take coated zucchini and put in buttermilk wash and mix well so that the pieces do not stick. Using the colander remove the zucchini and place back in zucchini flour.
Coat zucchini again keeping them separated and avoid sticking. Once zucchini is coated, carefully put in fryer oil and fry for 1 minute
After one minute add shishito peppers and Peppadew peppers. After one minute more in the fryer oil remove zucchini and peppers from oil and place in a mixing bowl.
Add remaining ingredients and toss well. Serve immediately.
Rice and Tapioca Flour
1 lb Rice Flour
½ lb Tapioca Flour, 1 lb bag
1 ½ TBSP Iodized Salt
1 TBSP Garlic Powder
1 TBSP Baking Powder
Add all ingredients together in a dry mixing bowl. Take a dry whisk and stir until all ingredients are equally mixed.
1 Quart Buttermilk
1 Quart Water
1 TBSP Iodized Salt
1 Tsp Black Pepper, table grind
Mix all ingredients.
Sweet Chili Vinaigrette
½ quart Sweet Chili Sauce
1 ½ cups Rice Wine Vinegar
1/2 cups Lime Juice
2 each Lime, zested
Place all ingredients into large mixing bowl and mix well.