Italian Squash Frites & Aioli
1.5 kg italian squash, about 8 each
2 l canola oil
75 g cornstarch
10 g salt
15 ml coriander seed
15 ml salt, kosher
Orange Bell Pepper Aioli
230 g orange bell pepper, about 1 each
250 ml grape seed oil plus 1.25 ml
40 g lemon juice, fresh
10 g dijon
10 g white vinegar
2 g salt, kosher
Slice the squash into 1/8 inch disks using a mandolin or chef’s knife. Combine the squash with the salt and add the mixture to a colander to allow the excess water to drain from the squash. Let sit for 20 minutes.
Using a mortar and pestle crush the coriander and salt together until smooth. Reserve.
Warm the canola oil to 250 degrees. Pat the prepared zucchini with paper towels to remove excess liquid. Toss evenly with the cornstarch. Add the zucchini to the warm oil in small batches. Cook 6-8 minutes until the zucchini becomes golden brown.
Transfer to a paper towel lined baking sheet and sprinkle with the prepared coriander salt.
Orange Bell Pepper Aioli:
Toss the bell pepper in the 1.25 ml of grape seed oil and roast over an open flame(use a charcoal grill or gas range top). Char the entire pepper and place into a paper bag or cover in a bowl with plastic. After the pepper is cool remove all the charred bits, seeds, veins and stem. Reserve.
In a blender, puree the egg, lemon juice, Dijon, white vinegar and salt. Once smooth add ½ of the prepared bell pepper and puree until smooth. With the blender on medium high speed slowly drizzle in all of the grape seed oil to create an emulsion. Finish by pureeing in the second ½ of the bell pepper until smooth. Strain if desired.