Easy to make + a big upgrade to your dish.
Pesach is the time of year that we stick to the basics. After making Pesach for many years, I have a list of items I know everyone loves. They’re specialties we save for Pesach so that no one gets tired of them (yes, like lemon ices!). Here and there, though, we like to try something new.
And while a garnish isn’t something that’s on the top of my list to get done, this zucchini garnish really takes minutes to prepare and really upgrades a dish. Since Aunt Ruchy’s Sweet Potato Chips Salad is a staple, when you’re done making that, just toss some zucchini into the fryer or a frying pot and it isn’t that big of a deal.
And, no, while we do like to save favorites for Pesach, this garnish is of course, perfectly good to use all year round. Add it on top of a steak with a side of onions and your dinner just went from homemade to restaurant-style.
With a peeler, simply peel wide strips. Try and get them as wide as possible since they shrivel up when frying. Turn the zucchini when reaching the seeds and peel from the another side.
Place the strips in hot oil. When brown at the edges, remove and drain on a paper towel.
Spread them out to dry. They will crisp up as they dry.
This dish of tongue over a mash is found in this post!
|