Zucchini Puffs With Lemon Aioli

Total Time
25mins
Prep
20 mins
Cook
5 mins

From Donna Hay Magazine.

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Ingredients

Nutrition

Directions

  1. TO MAKE THE LEMON AIOLI.
  2. Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
  3. Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
  4. TO MAKE THE PUFFS.
  5. Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
  6. Heat 1cm of oil in a large non-stick frypan over medium heat.
  7. Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
  8. Serve with lemon aioli.
Most Helpful

5 5

These were terrific. The one thing i found after so little oil in my diet lately was that the aioli had a strong flavor so i added some low fat yogurt to it - just my preference since im not used to it any longer. Make sure you use self rising flour it puffs them nicely. My pic doesnt show it bc my neighbor came to ask me to help her get a trailer up my hill and when i got back they had flattened.