LYNTON'S FRIED ZUCCHINI WITH PESTO
Plain flour for dredging
1 bunch picked tarragon
1/4 cup mint leaves
Extra Virgin Olive Oil
In a mortar and pestle grind the feta, tarragon, mint, lemon juice and hazelnuts. Use enough olive oil to loosen to loosen.
Dredge zucchini in flour and then into batter and fry until golden brown. Repeat process in batches until all the ribbons are cooked.
Serve immediately with pesto drizzled over the top.
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