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Zucchini Puffs With Lemon Aioli

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“From Donna Hay Magazine.”
READY IN:
25mins
YIELD:
8 puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE THE LEMON AIOLI.
  2. Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
  3. Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
  4. TO MAKE THE PUFFS.
  5. Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
  6. Heat 1cm of oil in a large non-stick frypan over medium heat.
  7. Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
  8. Serve with lemon aioli.

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