Cheese-Filled Zucchini Rolls
Rollitos de Calabacín y Queso
This simple and delicious fried tapa is perfect for any occasion. To elevate its flavor, select a soft and flavorful cheese, such as Galician tetilla.
Equipment
Ingredients
Makes 8 delectable tapas
- 1 small zucchini thinly sliced lengthwise
- ¼ pound of soft cheese like tetilla or Fontina, thinly sliced
- Kosher or sea salt
- 1 large egg lightly beaten
- Bread crumbs for coating
- Extra-virgin olive oil for frying
Instructions
- Begin by bringing a medium saucepan of water to a rolling boil over high heat.
- Add the zucchini slices and cook until they become tender.
- Once cooked, allow them to cool slightly.
- Now, it’s time to assemble the rolls.
- Take a zucchini slice and place a slice of the soft cheese (tetilla or Fontina) on top.
- Gently roll up the zucchini slice and secure it with a toothpick to maintain its shape.
- In two separate shallow bowls, place the lightly beaten egg in one and bread crumbs in the other.
- Heat at least 1/2 inch of extra-virgin olive oil in a small skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a captivating golden brown in just 60 seconds.
- Dip each zucchini and cheese roll in the beaten egg, ensuring it’s well coated, and then carefully coat it with bread crumbs.
- Fry the rolls, turning them once, until they achieve a delightful light golden hue, approximately 2 minutes.
- Utilize a slotted spoon to transfer these golden delights to a paper towel-lined plate, allowing any excess oil to drain.
Notes / Tips / Wine Advice:
Serve these exquisite tapas while they are still hot, and savor the delightful combination of soft zucchini, creamy cheese, and a crisp, golden coating.