Crispy Asiago Zucchini Bites Food

CRISPY ZUCCHINI BITES

Crispy Zucchini Bites image

Provided by Albert Bevia @ Spain on a Fork

Number Of Ingredients 13

Ingredients

1 large zucchini
1/2 cup all-purpose flour (64 grams)
1/2 tsp baking powder (2 grams)
1 tsp garlic powder (3.28 grams)
1/2 tsp onion powder (1.16 grams)
1/2 tsp sweet smoked Spanish paprika (1.20 grams)
1/2 cup cold water (118 ml)
1 cup breadcrumbs (125 grams)
1/2 cup sunflower oil (120 ml)
handful finely shredded Manchego cheese
handful freshly chopped parsley
sea salt
black pepper

Steps:

Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps
Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together
Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil
While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated
After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels
While the zucchini bites are still hot, finely shred in some Manchego cheese over them
Continue to cook your zucchini in the same method until done
Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!

ZUCCHINI ASIAGO

Zucchini Asiago image

Zucchini and garlic fried in olive oil and topped with Asiago cheese in the broiler - I can assure you, whether you like zucchini or not, you will love this.

Provided by Dugyb

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 medium zucchini, sliced in half lengthwise
2 -3 finely chopped garlic cloves
1 tablespoon fresh lemon juice
1/2 cup grated asiago cheese (parmesan will also work)
3 tablespoons olive oil
salt and pepper, to taste

Steps:

Heat olive oil in a frying pan on medium heat.
Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
Add garlic bits to the olive oil.
Brown both sides of zucchinis in the garlic and oil.
Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
Serve while warm.

SISTER SCHUBERT'S® WALNUT ASIAGO BITES

Sister Schubert's® Walnut Asiago Bites image

These savory bites are full of cheesy flavor.

Provided by Marzetti

Categories Trusted Brands: Recipes and Tips Marzetti®

Time 30m

Yield 18

Number Of Ingredients 7

Ingredients

1 package Sister Schubert's Soft Dinner Rolls
¼ cup olive oil
¼ teaspoon white pepper
2 cloves garlic, minced
5 ounces shredded Asiago cheese, divided
½ cup finely chopped walnuts
2 tablespoons fresh chopped basil

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Separate rolls into 18 pieces. Set aside.
Heat oil in a small skillet over medium heat; add garlic and saute until tender, about 1 to 2 minutes. Do not brown garlic. Remove from heat and add pepper, cool slightly, about 10 minutes. Add 1cup Asiago cheese and walnuts and mix to combine.
Roll each Sister Schubert's Soft Dinner Roll piece in cheese mixture and place on prepared pan.
Bake 7 to 10 minutes or until golden brown. In a small bowl combine the remaining 3 tablespoons cheese and basil together and sprinkle over bites. Serve warm.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.6 g, Cholesterol 15.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 211.5 mg, Sugar 0.1 g

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