Beetroot “skordalia” with fried zucchini

Ingredients

• 1 kgr boiled beetroots
• 500gr potatoes
• 2 pcs garlic gloves
• 150gr walnuts (only the kernel)
• 50ml vinegar from wine
• 150ml olive oil extra vergin
• 1 kgr zucchini
• 1 litre sunflower oil
• 100 gr maizena
• 200 gr flour
• salt and pepper

Preparation

1. Wash carefully all the vegetables
2. Boil the beets and the potatoes. Let them cool and then place them in a blender together with the garlic, the walnuts (leaving a small quantity to decorate at the end), the vinegar, salt and pepper, adding the olive oil slowly at the end. Taste and correct the flavor if necessary according to your preference and the ‘Skordalia’ is ready.
3. In another bowl, cut the zucchini into very thin slices with a mandolin and salt them to extract their liquids
4. A few minutes later and after you have heated the sunflower oil to 170 degrees, mix the flour with the corn flour, flour the zucchini slices well on both sides and fry them until they get a goldenish color.
5. A few minutes later and after you have heated the sunflower oil to 170 degrees, mix the flour with the corn flour, flour the zucchini slices well on both sides and fry them until they get a goldenish color.
6. Place the fried zucchini slices on absorbent paper for a few minutes to dry and then serve them with the beetroot ‘Skordalia’. You can decorate the dish with some walnuts on top.