- 1 c parsley, packed
- ¾ c olive oil, divided
- 1 c whole milk yogurt
- 2 large zucchini
- 1 egg
- ½ c all-purpose flour
- ¼ c Parmesan, grated
- Salt & freshly ground black pepper, to taste
- 30 g Pearl Street Caviar Ossetra, for garnish
- Prep Time: 20 minutes
- Cook time: 15 minutes
- Yield: Serves 4-6
How to cook
Make the parsley dipping sauce: In a blender, add the parsley and ½ cup oil and blend smooth. Fold parsley oil into yogurt until fully combined and season with salt and pepper. Set aside.
Make the nuggets: Using the most coarse side of a box grater, grate the zucchini into a colander. Season with 1 teaspoon salt and let sit for 10 minutes. Press the zucchini to drain excess moisture and transfer to a mixing bowl.
Mix in egg, flour and Parmesan.
In a large sauté pan, heat remaining oil. Portion patties into discs about 2 TB each and pan fry until golden brown, 4 to 5 minutes per side. Transfer the zucchini nuggets onto a paper towel-lined plate, season with salt and repeat frying process.
Dollop a dime sized amount of caviar on each nugget & serve hot with the dipping sauce on the side.