Fried Mediterranean Vegetable Cannelloni with Tziki Sauce
Find cucumbers in season during mid-late summer at your local farmers market. They come in three main varieties, depending on their use: pickling, slicing, and seedless.
Ingredients
- 2 cannelloni per order
- 3 eggs
- ½ c. water
- 3 tablespoons grated Wisconsin Parmesan cheese
- 1 cup all-purpose flour
- 1 1/4 cups dry bread crumbs
- Oil, for deep frying
- Dill, for garnish
- Cucumber slices
- ¼ c. feta cheese crumbles
- Tziki Sauce:
- 8 oz. plain Greek yogurt
- 1 cucumber, diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, peeled
Directions
Beat eggs; blend in water and Parmesan cheese. Coat each cannelloni with flour, then egg mixture, then bread crumbs, until fully coated. Deep fry in 350°F (175°C) oil for 2 – 3 minutes or until golden brown. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Serve cannelloni hot with Tziki sauce. Garnish with cucumber slices, dill, and feta crumbles.
