Maggiano’s Fried Zucchini with Lemon Dip

For my mom’s birthday back in January we went to Maggiano’s for dinner and one of the appetizers we got was Crispy Zucchini Fritte with Aioli Lemon Cream Sauce, best Zucchini appetizer I have ever had! So I went online and wanted to see if I could find the recipe or something like it. It look so good when they brought it out that I took a picture:

Here’s a picture of what mine looks like:

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Maggiano’s Fried Zucchini

recipe

  • 1-2 zucchini
  • ½ quart seasoned flour
  • ½ quart corn starch
  • 2 ½ cups soda water
  • ½ tablespoon salt
  • ¼ teaspoon pepper
  • japanese Panko breadcrumbs

1. Wash and remove stems of zucchini.
2. Cut zucchini in 6 strips.
3. Make batter: measure soda water in bowl; combine dry ingredients and incorporate with whisk. Should be like thin pancake batter.
4. Dip each slice in batter and allow to drip off slice.

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5. Dip zucchini into Japanese breadcrumbs, pressing crumbs to coat well.

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6. Carefully place on tray to wait for frying. Do not overlap.
7. Fry breaded strips in 350 degree oil until crisp and golden; drain on napkin lined with paper towel.

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8. Sprinkle lightly with kosher salt and sprinkle with parmesan.
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9. Serve with Lemon Sauce

Then for the lemon sauce I found it on another site:

recipe (you’ll have to scroll down to find it on the site)

Lemon Aioli Recipe

¾ cup mayonnaise (Kraft or Hellman’s works best. No Miracle Whip – it’s too sweet!)
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley (or 2 tbsp dried parsley)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon dry mustard (plus a little extra as desired)
1 tablespoon olive oil (optional to thin sauce)

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Combine mayonnaise, lemon juice, parsley, salt, pepper, cayenne and mustard with a whisk.
Let chill for an hour or so to soak up flavors of seasoning.
Add olive oil as desired to thin sauce if desired.

(This sauce tasted nothing like what I had at Maggiano’s, but was still good)
Then I found this recipe after I made the sauce I did and the sauce for this recipe sounds better.

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16 thoughts on “Maggiano’s Fried Zucchini with Lemon Dip

  1. I love your sauce more than the one at Maggiano’s! I make it all the time now that I have found your page. My husband even loves it and he is very picky! Thank you!

  2. I have wanted to make this exquisite bundle of flavor recipe, ever since I was introduced to it at Maggiano’s. A friend came by and dropped off a load of fresh picked zucchini, I rushed to find the recipe for fried zucchini and I found you.Thank you, the lemon aioli sauce recipe is out of this world. I’m a fan.

  3. Hi I used your recipe and it was awesome and thank you! I just wanted to add when I went there a couple weeks ago the waiter told us that they chill the zucchini over night in skim milk in hindsight you cant kinda taste the milk and its what helps make it so good!

  4. Jaime.. Cant wait to try this tomorrow.. But I am not smart enought to figure out what `1/2 a quart is !! Min

    1. It’s Jamie, and 1 quart (US) = 4 cup (US) is best answer I can come up for you so 2 cups = 1/2 a quart.

    1. Good to know!!! Can you just give me the recipe they use and the recipe for the lemon aioli stuff too! Holy crap that stuff is SO GOOD!

  5. Just came across your recipe. Little tip for you – my waiter told me they soak the zucchini in skimmed milk first ;0)

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