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Fried Zucchini Coins with Herb Aioli

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Makes 2 to 3 servings, plus leftovers 1x

Time 40 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

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Ingredients

For the herb aioli:

  • 2 egg yolks
  • Juice of 1/2 lemon, plus more, to taste
  • 2 tablespoons dijon mustard
  • 1 clove garlic, grated
  • 2 teaspoons salt, plus more, to taste
  • 1 cup neutral oil, or more, as needed
  • 1 1/2 cups fresh tender herbs, (such as basil, dill, parsley, and tarragon) removed from stems , plus 1/2 cup basil reserved & refrigerated for tomorrow

For the fried zucchini:

  • Neutral oil, for frying (enough to completely submerge zucchini coins in a large pot)
  • 1 cup all purpose flour, plus 1/4 cup to coat zucchini coins
  • 2 teaspoons baking powder
  • 2 teaspoons salt, plus more, to taste
  • 1 large egg
  • 1/2 cup whole milk
  • 6 small-medium zucchini (about 2–2 1/2 pounds), cut into 1/4 inch coins, half stored in an air-tight container in the fridge for tomorrow

Instructions

  1. Prepare the aioli: In a blender or food processor, mix together egg yolks, lemon juice, mustard, grated garlic, and salt. Without stopping the blender or food processor, very slowly pour in neutral oil. As the aioli begins to thicken, add the fresh herbs and continue to combine. When you’ve reached the right color and consistency (which should be green, smooth, and quite thick), taste for salt and acidity, and adjust with more salt or an extra squeeze of lemon juice if needed. Set aside or refrigerate until ready to use.
  2. Prepare the fried zucchini: Add neutral oil to a large pot and preheat to 350 F. In a mixing bowl, whisk together flour, baking powder, and salt. Separately, whisk together the egg and milk, then add them to your dry mixture and whisk until thoroughly combined and batter consistency. Add ¼ cup flour to a small, shallow bowl. Coat each zucchini coin with flour (which will help the batter stick), then cover them with batter and transfer to the pot. Fry the coins, working in batches if needed, so as to not overcrowd the pot. Turn them after a few minutes to ensure all sides are equally crispy. Once the zucchini coins are golden brown, use a slotted spoon to transfer them onto a wire rack set over paper towels and season with salt immediately. Add the fried zucchini coins to a platter or serving plates alongside a small bowl of aioli.