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.
¼poundof soft cheeselike tetilla or Fontina, thinly sliced
Kosher or sea salt
1largeegglightly beaten
Bread crumbsfor coating
Extra-virgin olive oilfor 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.