Does Zucchini have an aborbancy problem like Eggplant? Eggplant requires some extra steps in the pre-cooking process to avoid it absorbing too much oil from the pan. Did you find you had a similar problem with the Zucchini or does zucchini not have the same air-pockets that eggplant has?
Justin Lo |
July 18, 2006 9:25 AM
When its shredded, it didn't seem to have as much of a problem as you'd expect. The fritters did pick up a bit of oil, but the blotting process removed a lot of the excess.
The key is make sure the zucchini is dry dry dry before mixing, so any water coming out of it doesn't reduce the oil's temperature too much, which would delay the forming of the more oil repellant crust.
They were moist inside when completed, but not really oily.
July 18, 2006 9:33 AM
If you're short of courgette/zucchini recipes, there's a great Madhur Jaffrey recipe in Eastern Vegetarian Cooking for courgette raita which someone has conveniently put on the web here. It's a great book (and I'm not veggie myself).
July 18, 2006 9:34 AM
My mother, Meg's Grandmother Kehoe, solved the zucchini problem in this way.
6 c. thinly sliced zucchini (the long way) approx.1 1/2 lbs.
1/2lb ground beef
1 clove garlic, minced
1 8 oz. can tomato sauce
1 tsp salt
1/2 tsp. EACH basil and oregano
1 c. small curd cottage cheese
1 egg, beaten
1 TBS parsley flakes
1/4 c. dry bread crumbs
1 c. shredded mozzarella cheese (4 oz.)
Cook zucchini in boiling water for 4 minutes. Drain. Brown ground beef. Add garlic, tomato sauce, salt and herbs. Blend beaten egg, cottage cheese and parsley. Put half of zucchini in buttered 8" square pan. Layer half bread crumbs,cottage cheese, meat sauce and mozzarella cheese. Repeat layers, except Mozzarella cheese. Bake at 350 for 25 minutes. Put second half of mozzarella cheese on and bake 5 to 10 minutes more. Let stand and serve.
Grandma used dried herbs, but I think fresh would be even better. We so enjoyed this for the first month or so. She used to drain the slices and freeze them so we could have the lasagna in February.
Meg's MOM |
July 18, 2006 12:53 PM
She also made a rather tasty zucchini bread if I recall!
Meg in Paris |
July 18, 2006 1:49 PM
Barrett, that might be another trick for getting the water out of the zukes for your fritters!
Meg in Paris |
July 19, 2006 3:24 AM
Hi there -- Another idea for zucchini is to make zucchini relish! Canning isn't too hard and you could make both a sweet and a tart version, just like cucumber relish. That way, you can enjoy the summer bounty all year long!
July 20, 2006 11:05 PM
these look very moreish. yum!
July 22, 2006 10:02 AM
July 22, 2006 10:03 AM
Wow, I am going to make these for breakfast. I can prep the zucchini tonight, right?
July 22, 2006 9:25 PM
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