Description
A quick and delicious dinner for two featuring crispy fried zucchini slices served atop a bed of whole wheat spaghetti tossed in butter, olive oil, and Parmesan cheese. This dish combines a crunchy vegetable side with comforting pasta for a balanced and satisfying meal.
Ingredients
Pasta
- 6 ounces dried spaghetti (whole wheat preferred)
- 2 tablespoons butter
- 1 tablespoon fruity olive oil
- 3 tablespoons grated Parmesan cheese
- Salt, to taste (for pasta water and seasoning)
Fried Zucchini
- 1 small-medium zucchini
- 1 egg white
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1/3 cup frying oil (peanut oil recommended)
- Salt and pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, usually about 8-10 minutes depending on the pasta brand. Drain carefully once cooked.
- Prepare Frying Oil: Pour the peanut oil into an 8-inch skillet and heat over medium heat until the oil reaches around 350°F (175°C), suitable for frying.
- Mix Coating: In a small bowl, combine the cornmeal and all-purpose flour. Season liberally with salt and pepper to flavor the coating mix.
- Slice and Coat Zucchini: Thinly slice the zucchini into 1/4-inch thick coins. Dip each zucchini slice into the egg white, then dredge it thoroughly in the cornmeal-flour mixture to coat evenly.
- Fry Zucchini: Once oil is hot, carefully add as many zucchini slices as fit without crowding the pan. Fry each side for about 3 minutes or until golden brown and crisp. Remove the fried zucchini and place on paper towels to drain excess oil and keep warm.
- Toss Pasta: Add the drained pasta back to the pot or a large bowl. Toss with the butter, fruity olive oil, and grated Parmesan cheese until well combined and warm.
- Plate and Serve: Divide the tossed pasta between two plates and top each with a generous portion of the fried zucchini slices. Serve immediately while hot.
Notes
- Use whole wheat spaghetti for added fiber and a nutty flavor.
- Peanut oil is recommended for frying due to its high smoke point and neutral flavor.
- Make sure the oil is hot enough before frying to achieve a crispy texture.
- Season the cornmeal and flour mixture well to ensure the zucchini is flavorful.
- Drain fried zucchini on paper towels to reduce excess oil for a healthier dish.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
