Fried zucchini and cauliflower with walnut sauce
Discover a delicious and healthy recipe for Fried Zucchini and Cauliflower with Walnut Sauce. This dish features crispy, golden vegetables paired with a rich and savory walnut sauce made from olive oil, garlic, and a hint of vinegar. Perfect for a flavorful, nutrient-packed side or main course everyone will love!
- 31 May 2024
- Cook time 25 min
- Prep time 15 min
- 8 Servings
- 9 Ingredients
Fried zucchini and cauliflower with walnut sauce is a delightful and nutritious dish that combines crispy vegetables with a rich and nutty sauce. This recipe is perfect for those looking to add a new twist to their vegetable dishes. The combination of the crunchy texture of the fried zucchini and cauliflower with the creamy walnut sauce is sure to be a hit with everyone at the table.
Ingredients:
Instructions:
- Break the slices of white bread into small pieces and set them aside.
- In a food processor, combine the bread pieces, walnuts, and garlic cloves. Process until the mixture is finely ground.
- With the food processor running, gradually add the olive oil in a steady stream until the mixture is smooth and well-blended.
- Add the vinegar and blend again until fully incorporated.
- Season the sauce with salt and pepper to taste. Set the walnut sauce aside.
- Wash the zucchini and cauliflower thoroughly.
- Cut the zucchinis into thick slices.
- Separate the cauliflower into medium-sized florets.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the zucchini slices in a single layer. Fry them until they are golden brown on both sides, about 3-5 minutes per side. Do this in batches if necessary to avoid overcrowding the skillet.
- Remove the fried zucchini slices and place them on a paper towel-lined plate to drain excess oil.
- In the same skillet, add more oil if necessary, and fry the cauliflower florets until they are crispy and golden brown. This should take about 6-8 minutes, turning occasionally to ensure even cooking.
- Remove the fried cauliflower and place it on a paper towel-lined plate to drain excess oil.
- Arrange the fried zucchini slices and cauliflower florets on a serving platter.
- Drizzle the walnut sauce generously over the fried vegetables.
- Serve immediately while the vegetables are still crisp and warm.
Tips:
- Make sure to cut the zucchini and cauliflower into similar-sized pieces to ensure even frying.
- Heat the oil to the right temperature before adding the vegetables to achieve a crispy texture.
- Toast the walnuts lightly before making the sauce to enhance their flavor.
- Blend the walnut sauce until smooth for a creamy consistency.
- Season the vegetable and walnut sauce with salt and pepper to your liking.
- Serve the vegetables immediately after frying to maintain their crispiness.
Fried zucchini and cauliflower with walnut sauce is an easy yet delicious way to enjoy vegetables. Whether you're serving it as a main course or a side dish, this recipe offers a wonderful mix of flavors and textures that will leave you wanting more. Don't forget to experiment with the seasoning to suit your taste. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 4.43g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 40g | 47% |
| Saturated 4.62g | 15% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 63mg | 12% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 1.60mg | 10% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 80% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 1.59mg | 14% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 680mg | 20% |
| Selenium, Se 3.69ug | 7% |
| Sodium, Na 88mg | 6% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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