Crispy Zucchini

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.

Crispy Zucchini

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.

Buttermilk Wash

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.


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