Ingredients
4
4 servings
- •1 extra large zucchini - halved lengthwise, seeded, and cut into French fries
- •1 cup all-purpose flour
- •1 pinch Italian seasoning, or to taste
- •1 cup vegetable oil, or as needed
- •salt to taste
- •1 tablespoon olive oil
- •1 onion, chopped, or to taste
- •1 clove garlic, minced, or to taste
- •1 teaspoon minced fresh ginger, or to taste
- •2 pounds fresh tomatoes, roughly chopped
- •8 hard-boiled eggs, peeled
- •3 tablespoons soy sauce
- •1 tablespoon white sugar
- •2 cups cooked rice
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
- Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
- Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
- Plate by scooping saltado over a bowl of rice. Top with zucchini fries.
Nutritional Facts
Per 4 servings
- Calories: 995
- Carbohydrate: 72g
- Fat: 70g
- Fiber: 7g
- Protein: 23g
- Sugar: 16g
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