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Zucchini Fritti With Crisp Prosciutto Di Parma & Hot Honey


A wonderful snack or appetizer from Canadian Chef Victor Barry.


For the crispy Prosciutto:

  6 slices of Prosciutto di Parma

For the fried zucchini:

6 pieces of zucchini
   (2 zucchini will be enough)
  4 cups of buttermilk 
  4 cups of flour
     Salt to taste


For the hot honey:

   1 bottle of Billy Bee’s


   1 small Anaheim chili

For plating:

   2 large mint leaves
   6 oregano leaves


Make the crispy Prosciutto di Parma:
Turn the oven on to 200F. Take two baking sheets and 2 pieces of parchment paper. Take 6 thin pieces of Prosciutto di Parma and lay them down on one tray lined with one sheet of parchment paper. Place the other parchment paper on top and the second tray on top of the parchment to keep them flat. Place the Prosciutto di Parma in the oven to crisp up. 


Make the fried zucchini:
Process the zucchini through a spiralizer to get long pappardelle strands. Toss the zucchini in a bowl with the buttermilk, making sure to shake off as much excess liquid as possible. 

Toss in the bowl with the flour, making sure to shake off as much excess flour. Deep fry at 375F until golden-brown. Remove from oil and toss in a bowl lined with paper towel to get rid of extra grease and toss with some salt.


Create the hot honey:
Remove the stem from the Anaheim chili. Roast the chili in the oven until it begins to colour. Blend the honey with the chili in a blender until the Anaheim is completely pureed. Pour the honey mixture in a pot and simmer for 45 minutes. 


To plate: 
Place the fried zucchini in a bowl, drizzle the hot honey over top. Break the Prosciutto di Parma into bits and sprinkle over top. Rip the leaves of mint and oregano and sprinkle over top. 


Makes 6 servings. 

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