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zucchini puffs with lemon aioli



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  • Carbohydrates: 313.2
  • Fats: 46.0
  • Dietary Fiber: 9.0
  • Minerals: 3.0
  • Proteins: 9.0
  • Vitamins: 23.0
  • Water: 2.0


  1. To make the lemon aioli
  2. Place egg yolks
  3. Vinegar
  4. Garlic
  5. Lemon juice in the bowl of a food processor and process until combined
  6. Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth
  7. To make the puffs
  8. Place the zucchini
  9. Mint
  10. Eggs
  11. Flour
  12. Salt and pepper in a bowl and stir well to combine
  13. Heat 1cm of oil in a large non-stick frypan over medium heat
  14. Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden
  15. Serve with lemon aioli

Step 8

Total Time in Minute 25

Ingredients Count 11

cooking zucchini puffs with lemon aioli

See More Relate Photo



Mint leaf


Self-raising flour

Salt and black pepper

Vegetable oil

Egg yolks

White wine vinegar

Garlic clove

Lemon juice

Olive oil

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