John Myers
Contents
show
Vegetables: Breaded Zucchini Sticks with Warm Tomato Salad
The perfect vegetables: breaded zucchini sticks with warm tomato salad recipe with a picture and simple step-by-step instructions.
the zucchini sticks
- 4 piece Zucchini, fresh and quite small
- 1 piece Egg from the chicken farm
- 1 Knife point Curry powder
- 1 Knife point Pepper from the grinder
- 1 Knife point Salt
- 4 tablespoon Breadcrumbs
- 4 tablespoon Safflower oil
the tomato salad
- 8 piece Cocktail tomato yellow
- 8 piece Cocktail tomatoes red
- 1 piece Fresh and small onion
- 2 tablespoon Safflower oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 teaspoon Forest honey, cloudy
- 1 tablespoon Raspberry vinegar
the zucchini sticks
- Remove the stems and flowers from the zucchini and quarter them lengthways.
- Bring some water to a boil in a small saucepan. In the meantime, crack open the egg and whisk with curry, salt and pepper.
- Blanch the zucchini quarters in boiling water for a minute, drain and roll them first in the egg and curry mixture and then in breadcrumbs.
- Heat the oil in a coated pan and fry the breaded sticks until golden on all sides.
the tomato salad
- Halve the tomatoes and cut out the stem end. Peel the onion and cut into rings from the side.
- Heat the oil in a pan and stir-fry the onions. Stir in the salt and pepper and the honey. Deglaze with the vinegar, turn off the stove and reduce everything a little. Finally, toss the tomatoes in this marinade for a short time.
- I served a garlic dip with it.
Facebook Comments