John Myers
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Fried Zucchini with Broccoli Mashed Potatoes
The perfect fried zucchini with broccoli mashed potatoes recipe with a picture and simple step-by-step instructions.
Fried zucchini:
- 1 Round zucchini approx. 600 g
- 50 g Flour
- 1 Egg + 1 tbsp cooking cream
- 100 g Breadcrumbs
- 1 Cup Sunflower oil
- 4 big pinches Coarse sea salt from the mill
Broccoli mashed potatoes:
- 200 g Broccoli florets
- 400 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 1 tbsp Fry the fat from the zucchini
- 3 big pinches Coarse sea salt from the mill
- 1 big pinch Ground nutmeg
Serve:
- 2 Stalk Parsley for garnish
Fried zucchini:
- Wash the zucchini, cut into slices (approx. 5. 2 cm thick). Cut out the kernels with a glass, peel the rings with a peeler and cut into semicircles. Whisk the egg with the cooking cream (1 tbsp). Flour the zucchini pieces, pull them through the egg-cream mixture, bread them with breadcrumbs, fry the zucchini pieces in portions on both sides in a pan with sunflower oil (1 cup), season with coarse sea salt from the mill (4 big pinches) and Keep warm in the oven at 50 ° C until serving.
Broccoli mashed potatoes:
- Clean the broccoli and cut into small florets. Peel, wash and roughly dice the potatoes. Cook the broccoli florets with the potato cubes in salted water (1 teaspoon salt) for about 20 minutes and drain. Add butter (1 tbsp), cooking cream (2 tbsp), roast fat (1 tbsp), coarse sea salt from the mill (3 big pinches) and ground nutmeg (1 big pinch) and work through / mash everything well with the potato pounder.
Serve:
- Serve the fried zucchini half-rings with the broccoli and potato mash, garnished with parsley.
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