I have been eating fried Zucchini since I was knee high to a grasshopper. Don’t laugh. ‘Tis true! Many of my Dad’s zucchini sort of grew out of control and Mom would slice up some of those big bad boys,dip them in flour and fry them up in oil. Let it be known that I, who does not do much in the line of frying, just LOVED fried zukes. True confession, I still do! But these days I am ramping them up just a bit. I found that adding Cornmeal to the Flour gives the Zucchini a nice crispy crunch with just a touch of corn flavor. I use a combination of Canola Oil and Butter for an extra flavor burst without risking burning the fried squash. My “cheater” roasted red pepper “aioli” literally came about while standing the motor home scratching my head trying to dream up a quick and easy sauce. It’s not truly an Aioli but that is the catch word these days. I prefer to call it a “creamy” sauce. This is what Sparky said when he tasted the sauce. “I have been searching for years to find a recipe that would beat Jonathan P……’s sauce for their Crab Cakes and this is it!” Jonathan P…..’s is a restaurant in Connecticut that Dan frequented for work. So, I’m guessing this sauce would also be wonderful with Crab Cakes! For years I heard this story but I was never interested in trying to copy their recipe. This one was totally off the cuff! So…here we go and as usual, let’s start with the ingredients.
Oh…. and before I get too far ahead of myself, I must remind my friends that we are now living in a rather crowded Motor Home and as you can see from the pictures, I do a lot of cooking outdoors on a Coleman Stove or an electric griddle. And BTW……Paper Plates are now my new best friend!