Pan-fried Eggplant, Zucchini and Fennel with Zucchini Flower Fritters and Skordalia Salad





Season eggplant, zucchini and fennel with sea salt and freshly ground black pepper and let stand for 30 mins before patting dry.
Heat a little olive oil in a large heavy based pan and cook in batches (over a medium-high heat), until tender and golden on both sides. Drain on absorbent paper (reserve the pan and oil).

Zucchini Flowers

Batter: Combine pale beer, sea salt and freshly ground white pepper, and sprinkle sifted plain flour over, whisking until just combined.
Using the reserved pan and oil, heat over medium heat, dip zucchini flowers in batter and cook in batches until golden and crisp. Drain on absorbent paper.

Skordalia Salad

Heat olive oil in frying pan over low heat and add almonds – stir until golden. Remove almonds and drain on absorbent paper. Add croutons, and do same. Slice cooled almonds coarsely with a large sharp knife.
To serve, place almonds, croutons and remaining ingredients in bowl (including Basil Infused EVOO), season with sea salt and freshly ground black pepper, and toss well.