Fried Zucchini

I’ve been trialling recipes for O’s big party day this weekend and Fried Zucchini is on the menu. I was inspired by my fellow Calabrese friends that post a lot of delicious photos of traditional fried dishes in our group. This recipe is pretty easy and very quick to prepare. I hope my friends and family liked it as much as my little family did.

Fried Zucchini (vegetarian, nut free, soy free)

Ingredients:

  • 3 medium zucchini, sliced in thin rounds
  • 1/2 cup or more flour
  • 2 large eggs
  • 1 cup finely grated Pecorino Romano
  • 1 cup Italian breadcrumbs
  • 2 large pinches of sea salt, more to serve
  • Olive oil for frying

Method:

  1. First organise your three bowls of flour, beaten eggs and a combined mixture of bread crumbs, grated cheese and sea salt.
  2. Dust the zucchini with flour, this will help them accept the batter. Dip them into the egg and lastly coat with bread crumb mixture. Set aside on a plate or baking tray, until all the zucchini are battered.
  3. Now heat the olive oil in a fry pan, it should be about 1.5-2 cm high. To test if the oil is hot enough put a little breadcrumb in and see if it sizzles. Now you can start putting your battered zucchini rounds into the pan. Be careful not to overcrowd the pan and cook each for about a minute on each side or until golden brown. Place the zucchini on paper towel on a plate or tray to drain the oil.
  4. Once all the zucchini has been fried, place on a serving tray with a pinch of good sea salt to serve.

Zucchini Pancakes

Pancakes are one of those meals that you can whip up anytime when you don’t have much on hand. I prefer to eat savoury pancakes unless  I am having them for dessert or second breakfast. My daughter absolutely loves pancakes. It’s one of the few things that she will eat on her own in it’s entirely. Luckily she hasn’t experienced the sweet side of pancakes yet and prefers to eat even plain pancakes with peanut butter.

This recipe is a quick one that is stuffed with fresh zucchini and lightly spiced with cumin. It’s great for picky eaters who won’t even notice the taste of the zucchini (they may notice the flex of green though). But as long as it tastes good there’s no harm right!

I served these pancakes for a quick dinner with sauteed paprika corn, avocado, and cherry tomatoes. They would also be nice with salsa or tomato relish, a side salad and guacamole.

Zucchini Pancakes

(vegetarian, dairy free, nut free, vegan option)

Ingredients:

1 cup grated zucchini

1 cup unbleached plain flour or light spelt lflour

1.5 tsp baking powder

1.5 tsp ground cumin

1/2 tsp Himalayan sea salt

1 egg or 1 flax egg

1 cup plant milk, preferably unsweetened

freshly cracked black pepper

olive oil to cook

Method: 

1.Grate the zucchini. Squeeze out the moisture from the zucchini. I used a few paper towels to do this.

2. Combine the flour, baking powder, cumin and sea salt in a mixing bowl and whisk.

3. In a separate bowl beat the egg, add the milk and whisk.

4. Add the wet mixture to the dry mixture and whisk until smooth.

5. Stir in the zucchini and cracked black pepper.

6. Heat a crepe maker, cast iron pan or nonstick pan and add olive oil to coat.

7. Cook each pancake for a couple of minutes on one side and when bubbles start to form, flip over on the other side for another minute or until cooked through.

* Makes 4 big pancakes

 

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