Zucchini Recipe Tin Eats
If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.
And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything.
The thrifty side of me revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious. It’s pretty amazing, isn’t it?
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Insides butnot soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.
And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.
In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (
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Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter - just enough to hold it together. Serves 2 as a light-ish meal.
1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don't squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.
2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.
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3. What it tastes like: Zucchini has a pretty neutral flavour so it's not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe - the golden crust is where much of the flavour is. The batter doesn't need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.
4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!
Nutrition Facts Crispy Zucchini Fritters Amount Per Serving Calories 162 Calories from Fat 99 % Daily Value* Fat 11g 17% Saturated Fat 2g 13% Cholesterol 30mg 10% Sodium 472mg 21% Potassium 271mg 8% Carbohydrates 11g 4% Fiber 1g 4% Sugar 2g 2% Protein 4g 8% Vitamin A 265IU 5% Vitamin C 14.4mg 17% Calcium 86mg 9% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
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Calories: 162 cal (8%) Carbohydrates: 11 g (4%) Protein: 4 g (8%) Fat: 11 g (17%) Saturated Fat: 2 g (13%) Cholesterol: 30 mg (10%) Sodium: 472 mg (21%) Potassium: 271 mg (8%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 265 IU (5%) Vitamin C: 14.4 mg (17%) Calcium: 86 mg (9%) Iron: 1.1 mg (6%)
I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier – they don’t move!!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!A creamy bake that’s only 250 calories per serving (as a main!). The proper (fancy) name of this dish isTian de Courgettes au Riz and it is a Julia Child recipe. It is like a cross between a gratin and risotto. Naturally healthy with no butter or cream, fabulous to serve as a side or main, and can also be prepared ahead.
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My cooking revolves around what’s in season and what’s on special. On this occasion, you guessed it, my local supermarket obviously had an overstock of zucchini because they were on special at $2.40/kg (2 lb) (normally they’re $6 to $8/kg). So I bought 2 kg (that’s 4 pounds!). I couldn’t help myself –zucchini’s are so versatile, I was sure I would use them up in a week.
2 kg of zucchinis would take up in my fridge. So I went in hunt of a recipe that would use a lot of zucchinis and that’s when I came acrossJulie Child’sTian de Courgettes au Riz (Zucchini Tian).
A “tian” is aa type of baking dish that is shallow and also describes the name of the dish that is cooked in it. It is like a gratin exceptthe vegetables are cooked in their own juices. There were a few things that caught my eye about this recipe.
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1. ALOT of zucchini –It calls for 1kg/2lb of zucchini, grated. That’s ALOT of zucchini. You wouldn’t guess there’s that much in it by looking at the photo;
2. Zucchini Juice – The cooking liquid uses the juices that sweat / are squeezed out of the zucchini. I thought that was an interesting and thrifty technique and I was curious how well it would work;
3. “Risotto Like” A lot of people enthusiastically wrote abouthow “risotto like” this dish was. Butit only required 1/2 cup of rice (for 4 servings). “Ke? How is that possible?” I wondered. “Are people just saying nice things because it’s a Julia Child recipe?”; and
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4. High Liquid to Rice Ratio –the other thing that made me really dubious was the liquid to rice ratio. The recipe calls for 2 1/2 cups of liquid (zucchini juice + milk) for 1/2 cup of rice. Using standard ratios, 1/2 rice would require 3/4 cup of water to cook. I was convinced this dish would turn out soggy with overcooked gluggy rice.
Once I made it, yet again I was reminded that you should always trust the Great Julia Child. The dish worked brilliantly. It IS risotto like – I was truly amazed how far you can stretch 1/2 cup of rice. This is partly because you use more liquid than you normally do to cook rice whichmakes the grains swell more. And it wasn’t soggyat all. The consistency islike a gratin – as you can see in the photo when you serve it up, it holds its shape, it isn’t gooey.
The grated zucchinimakes the dish seem creamy. And the zucchini juices gives the dish a subtle zucchini fragrance that you wouldn’t otherwise getif you made it using stock, or if you sauté the zucchini to remove the liquid.
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The most amazing thing about this is how healthy it is.This recipe is enough for 4 generous servings and only has 250 calories per serving.This is how you get your risotto fix guilt free!
The real name of this dish is Tian de Courgettes au Riz (Zucchini Tian) and it is a Julia Child recipe. It is like a cross between a gratin and risotto. You will be amazed by how creamy this cream-less, butter-less dish is, yet has only 250 calories per serving (as a main).
1. The alternative to sprinkling salt over the grated zucchini and letting it sweat the juices out is to sauté them in batches in the pan. This is a faster method, but you won't get the same flavour in this dish as the zucchini juices are used as the stock for this dish.
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2. Cooking the onions slowly makes them sweet and caramelised. You can't achieve the same result by sautéing them over high heat for a few minutes. But if you are in a rush, by all means turn up the heat and cook the onions faster.
3. When heating the zucchini juice/milk liquid, be careful not to over boil which might split the milk. Just warm it up.
4. The pan and baking dish need to be about 6 to 8 cup capacity. The oven proof pan I used is a 7 cup capacity pan.
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5. To VEGANISE: Omit the parmesan cheese, do a taste test to make sure it is seasoned enough still (as the parmesan adds salt). Sprinkle the top with panko or breadcrumbs and drizzle with olive oil so you get a crust on the top similar to melted parmesan (well, actually, it will be even better!!) And substitute the milk with soy (or almond milk, but I prefer soy milk because almond milk has a slightly nutty flavour).
6. The medium grain white rice can be substituted with long or short grain white rice. This recipe is not suitable for: brown rice, arborio (risotto)
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