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The New Crudité Platter Recipe

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The New Crudité Platter is a vibrant and fresh appetizer featuring a variety of colorful vegetables paired with a creamy avocado ranch and crispy fried asparagus and zucchini blossoms stuffed with mozzarella. This dish combines fresh, crunchy raw veggies with warm, lightly fried delights for a perfect balance of textures and flavors.

Ingredients

Avocado Ranch

  • 1/3 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 1 ripe avocado, pitted
  • 2 tablespoons fresh parsley or 2 teaspoons dried
  • 2 tablespoons fresh dill or 2 teaspoons dried
  • 1 tablespoon fresh chives or 1 teaspoon dried
  • 1/2 teaspoon onion powder
  • 1 clove garlic
  • Salt and pepper to taste

Fried Asparagus and Zucchini

  • Canola or vegetable oil for frying
  • 1 cup all-purpose flour or rice flour
  • 1/4 teaspoon baking powder
  • 1 cup sparkling water
  • 1 large bunch asparagus, ends trimmed
  • 12 zucchini blossoms OR 2 zucchini, sliced
  • 4 ounces fresh mozzarella, cubed

Crudité

  • Baby artichokes
  • Kalamata olives
  • Radishes, halved
  • Snap peas
  • Cherry tomatoes
  • Slices of cucumber
  • Carrot sticks
  • 1-2 cups homemade or store-bought hummus

Instructions

  1. Prepare the Avocado Ranch: Combine all avocado ranch ingredients in a blender or food processor and blend until smooth and creamy. Taste and adjust salt and pepper as needed. Cover and refrigerate for up to 1 day.
  2. Heat the Oil for Frying: In a large heavy-bottomed pot, pour oil to fill about 1/3 of the pot and heat over medium until it reaches 375°F. If you do not have a thermometer, test by frying a cube of bread which should brown in about 2 minutes.
  3. Make the Batter: In a medium bowl, whisk together the flour, baking powder, and a small pinch of cayenne pepper. Add sparkling water and stir just until combined; the batter should remain slightly lumpy.
  4. Prepare Zucchini Blossoms or Zucchini: Carefully open each zucchini blossom and stuff with one cube of fresh mozzarella. If using sliced zucchini, there is no stuffing needed.
  5. Fry the Vegetables: Dip asparagus spears into the batter and fry 3-4 pieces at a time until golden and crispy, about 60 to 70 seconds. Drain on paper towels. Repeat frying with stuffed zucchini blossoms or sliced zucchini. Drain and sprinkle with salt.
  6. Assemble the Crudité Platter: Place bowls of hummus and avocado ranch on a large platter. Arrange the fried asparagus and zucchini alongside fresh vegetables including baby artichokes, kalamata olives, radishes, snap peas, cherry tomatoes, cucumber slices, and carrot sticks around the dips. Serve immediately.

Notes

  • The avocado ranch can be made a day ahead and kept refrigerated.
  • If you don’t have zucchini blossoms, sliced zucchini is a great alternative served with the mozzarella on the side.
  • Maintain oil temperature to ensure crispy, non-greasy fried vegetables.
  • Use sparkling water in the batter for a lighter, crispier coating.
  • This dish is best served fresh to enjoy optimal texture contrasts between raw and fried vegetables.

Find it online: https://recipesbyliza.com/the-new-crudite-platter-recipe/