A Perfect Feast

Light and crisp, and not at all greasy, these Buttermilk Zucchini Rings with Sriracha Aioli are the perfect appetizer for hearty eaters. Sometimes my family orders zucchini sticks at restaurants, but they always seam overly leaden with breading. But, my Buttermilk Zucchini Rings, since they are so thin, are much more delicate.

Of course, you do not have to form them into rings, you could just cut them into skinny sticks. But, I do think the circular shape adds some textural interest when they’re fried. You could serve these zucchini rings with marinara sauce, but the Siracha Aioli was a big hit over here.

The trick to successfully frying these is to maintain a constant 350 degree temperature. For that, you will need a deep frying thermometer that clips on the side of your pot. Then, be sure to only fry 6 or so rings at a time, so that the temperature doesn’t dip too much. Then, let the oil reheat to 350 degrees between batches. Finally, let the zucchini rings drain on a rack, so that they can remain crispy until they’re all cooked.

Buttermilk Zucchini Rings with Sriracha Aioli

Crispy zucchini rings, dipped in a light buttermilk batter, and served with a creamy Sriracha Aioli.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine American

Servings 4

Equipment

• deep fry thermometer

Ingredients

  

1x2x3x

For the Siracha Aioli:

• 1/2 cup mayonaise
• 2 tsp. sriracha
• 1/4 tsp. sugar

For the Buttermilk Zucchini Rings:

• 2 large zucchini
• 3 cups vegetable oil
• 3 cups flour
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp oregano
• 2 tsp black pepper
• 1 tsp kosher salt
• 1 cup buttermilk

Instructions

 

For the Sriracha Aioli:

• Mix all the ingredients together and chill.

For the Buttermilk Zucchini Rings:

• Cut the zucchini into vertically into 1/4 inch thick slices, and then cut each of those slices into 1/4 inch long strands. Then, cut a slit in one end, and insert the other end into the opening.
• Heat one inch of oil in a Dutch oven, to 350 degrees.
• While the oil is heating pour the buttermilk into a bowl. Mix the flour and spices and divide between two bowls.
• Dip each ring in flour, then buttermilk, and back in flour.
• When the oil is at 350 degrees, fry about 6 rings at a time, until golden brown, in about 3 minutes. Turn them over once as they are cooking. Remove rings to drain on a rack. Let the oil return to 350 degrees and fry the next batch. Repeat until all the rings are brown and crispy and serve right away.

Keyword zucchini

Tried this recipe?Let us know how it was!

Nothing says summer is almost here like this Balsamic and Basil Tomato Bruschetta with Melted Mozzarella. While the ingredients are simple, the taste is complex, with sweet tomatoes, tart balsamic vinegar, grilled bread and creamy mozzarella all mingling together in every bite.

Although this dish is perhaps most delicious with garden grown summer tomatoes, it’s also really great with plum tomatoes ripened on your counter top, even in the middle of the winter. I’ve only been going to the grocery store once a week lately, because of our pandemic, and I’ve been really happy to see that not only do my tomatoes not go bad, but they seem to get better and better as the week progresses.

To make preparing this dish even more convenient, I’ve been buying Italian bread at the supermarket, and storing it in my freezer in 8 inch long pieces. Then, when I want to make this appetizer it thaws in minutes. Likewise, I’ve also been keeping a big ball of fresh mozzarella in the freezer, and defrosting it in the microwave for a couple of minutes, before slicing it for my recipes. When I’m done slicing my cheese, I put it back in the freezer, so it will be there for my next recipe. I’ve been doing this with all my cheeses and saving so much money.

Homemade Bruschetta with Fresh Tomatoes

Crispy bread topped with garlic and herb goat cheese and ripe tomatoes, balsamic vinegar, and fresh basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine Italian

Servings 6

Calories 120 kcal

Ingredients

  

1x2x3x

• 2 cups cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 cloves chopped garlic
• 1 tsp honey
• 12 thin slices of Italian bread
• 4 ounces garlic and herb goat cheese sliced in 12 slices
• 1/4 cup fresh basil, sliced

Instructions

 

• In a bowl, combine the tomatoes, balsamic vinegar, salt, pepper, garlic, honey, and 1 tablespoon of the olive oil.
• On a hot grill pan brushed with the rest of the olive oil, grill the bread on both sides.
• Top each bread slice with some goat cheese and a spoonful of tomatoes and some basil and serve.

Nutrition

Serving: 2slicesCalories: 120kcal

Keyword bruschetta

Tried this recipe?Let us know how it was!

These Chocolate Swirled Coffee Cake Streusel Muffins are the perfect thing to serve for breakfast or brunch. They are sweet and chocolatey and are delicious with hot coffee or a glass of milk. Moist and buttery, with velvety crumbs, these are perfect to serve to family and friends.

One of the things I love most about these muffins is that they are so easy to make. They only take a few minutes to stir up, and, in fact, once you add your eggs it’s important not to overmix the batter.

Chocolate Swirled Coffee Cake Streusel Muffins

These Chocolate Swirled Coffee Cake Streusel Muffins are filled with thick fudgy ribbons and are topped with a sweet crumb topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 12

Equipment

• muffin pan

Ingredients

  

1x2x3x

For muffin batter:

• 1 cup sugar
• 8 tbsp butter, softened
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream
• 1 tsp. vanilla
• 4 ounces semisweet chocolate

For struesel topping:

• 1/2 cup flour
• 1/2 cup dark brown sugar
• 3 tbsp cold butter

Instructions

 

• Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners.
• In a large mixing bowl, cream together the butter and sugar and then add the eggs, one at a time.
• Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the mixing bowl. Mix until just combined, and then add in the sour cream and vanilla.
• Divide the batter between the muffin tins. They will be very full.
• Melt half the chocolate, and spoon some on top of each muffin. Use a knife to swirl the chocolate into the batter.
• To make the streusel, mix together the sugar and flour and then cut in the flour, with a pastry cutter or food processer, until large crumbs are formed. Sprinkle each muffin with a large spoonful of streusel.
• Bake 20 minutes, or until a toothpick inserted into the center comes out free of batter (but still covered in chocolate).
• Let the muffins cool in the pan on a wire rack for 5 minutes, and then out of the pan on the rack for 10 minutes. Melt the rest of the chocolate and drizzle onto the muffins.

Keyword muffin

Tried this recipe?Let us know how it was!