The Culinistas' Zucchini Nuggets
How to cook
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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.
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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.
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Mix in egg, flour and Parmesan.
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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.
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Dollop a dime sized amount of caviar on each nugget & serve hot with the dipping sauce on the side.