TYLER FLORENCE'S FRIED ZUCCHINI, MOZZARELLA AND GREEN OLIVES
This was featured with Tyler's Ultimate Spaghetti and Meatballs as an appetizer! Uses Panko Breadcrumbs. Use whatever olives you wish, Tyler used pitted green olives and fresh mozzarella. He uses a whole mozzarella, in the show a bit for the meatballs and the rest he fries in this.
Provided by YnkyGrlDwndr
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place 2-3 inches of vegetable oil in pan with whole garlic cloves (in cold oil) heat to frying temperature (this is about 180°C).
- In 3 separate bowls place flour in one, eggs and milk whisked, and panko breadcrumbs. Salt and pepper each.
- Slice zucchini and cut mozzarella in nice bite sized chunks.
- Bread zucchini, mozzarella and olives by coating in flour, then egg wash then breadcrumbs. (My tip is to use a dry hand and a wet hand, this will keep you from getting big blobs of flour and breadcrumbs on your fingers! I will put more detailed instructions on how I do this below).
- Fry breaded items until lightly golden.
- Serve with a nice sprinkling of sea salt, fresh basil and a squeeze of lemon juice!
Nutrition Facts : Calories 529.6, Fat 23.3, SaturatedFat 11.7, Cholesterol 154.5, Sodium 877.3, Carbohydrate 51.1, Fiber 3.5, Sugar 4.9, Protein 28.6
FRIED ZUCCHINI FLOWERS
Provided by Tyler Florence
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
- In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.
MARINATED OLIVES
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers.
TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS
Make and share this Tyler Florence's Ultimate Spaghetti and Meatballs recipe from Food.com.
Provided by Rljacdcjecl
Categories Spaghetti
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
- Preheat the oven to 350 degrees F.
- Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
- Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Nutrition Facts : Calories 1722.8, Fat 82.9, SaturatedFat 34.7, Cholesterol 389.1, Sodium 2271, Carbohydrate 123.8, Fiber 8.4, Sugar 15.4, Protein 115.7
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