This year the zucchini is coming early - two medium ones that weighed almost a pound and a half. They are Black Beauty - this year the first to mature. Lungo Bianco and Cocozelle are on the vine, but not near ready to harvest.
OK. Nice...but what to do with them? I've been wanting to make some different recipes (grilled zucchini can only take you so far) and our neighbor Lisa found a recipe on pinterest for Zucchini cakes - like crab cakes only with zucchini. This is what I decided to try. Lisa came over and we amended the recipe a bit - here's what I did:
The two zucchini above, grated
1 large egg
1 cup cracker crumbs
Chardonnay smoked salt (from our other neighbor Celia) - to taste
7 leaves chopped fresh basil
2 medium garlic cloves, crushed
1 extremely small onion, grated
1/2 cup grated Parmesan cheese
Squish the zucchini in your hands above the sink - getting the excess water/juice out
Mix all ingredients in a bowl
Heat non-stick pan and put tablespoon-full dollops into pan, flattening slightly
Brown and turn over, brown other side
Put on cookie sheets and broil on low for a minute or less - just to make a bit crispier
After tasting them, we decide that this recipe is "a keeper"! She thinks her sons will even like them, and took one home for them to taste test. A great use of fresh zucchini, and it was so fast that it didn't even make the house hot.
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