The Culinistas' Zucchini Nuggets

The Culinistas' Zucchini Nuggets


  • 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

Recipe info

  • Prep Time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6

How to cook

  1. 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.

  2. 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.

  3. Mix in egg, flour and Parmesan.

  4. 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.

  5. Dollop a dime sized amount of caviar on each nugget & serve hot with the dipping sauce on the side.