Fried Zucchini Wrap with Watercress and Caesar Dressing
4 large zucchini, washed and cut lengthwise ¼-inch thick
1 cup flour, seasoned with salt and pepper
2 cups egg whites
3 cups homemade bread crumbs
1 quart canola oil
2 bunches watercress
1 cup Caesar dressing (see recipe below)
8 12-inch honey wheat flour tortilla wraps
Bread zucchini using the standard breading procedure: dredge the zucchini first in the seasoned flour, then the egg whites, followed last by the breadcrumbs. Heat the canola oil in a large heavy duty pot to 350 degrees. Carefully fry the dredged zucchini until golden brown, about 1-2 minutes. Let the zucchini cool on a cooling rack before assembling the wraps.
While the fried zucchini is cooling, wash and clean the watercress. Once the zucchini is cooled, assemble the wraps. Spread 1-2 tablespoons of Caesar dressing on the flat wrap and place the fried zucchini and watercress in the center. Fold the wraps and cut in half on the diagonal.
Serve with a side salad (Quinoa Tabbouleh Salad shown in picture)
Makes 6-8 Wraps
Vegan Caesar Dressing
10 oz. silken tofu
½ cup strong vegetable stock
½ cup fresh lemon juice
¼ cup chickpeas or light miso
3 Tbsp. red wine vinegar
1 Tbsp. whole grain Dijon mustard
4 cloves garlic
2 Tbsp. parsley, chopped
1 1/2 tsp. ground black pepper
Salt to taste
Blend all ingredients in a blender until smooth. Taste and adjust seasoning, if necessary.
Makes about 2 cups.
Recipe by Scott I., Flik Independent School Dining Executive Chef