Fried Asparagus and Zucchini
Find that deep-frying softens the pulpy center of the zucchini too much for your taste? Simply remove that section before cooking.
INGREDIENTS | SERVES 4
- 2 zucchini
- Speedy Garlic Mayonnaise
- 1 pound asparagus spears
- 4 cups oil, or as needed
- ½ cup soy sauce
Wash the zucchini and dry thoroughly. Cut on the diagonal into pieces at least ½ inch thick. Blanch the asparagus briefly in boiling water. Drain thoroughly, and cut into 2-inch pieces.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Spear the vegetables with a dipping fork and cook briefly in the hot oil. Serve with Garlic Mayonnaise and soy sauce for dipping.