My Favorite Things To Do With Zucchini

[CHecker]

I was asked recently to share 3 of my favorite things to do with the ever present summer squash- either green or yellow.

 

Relish

https://www.midwestliving.com/recipe/zucchini-relish/

 

Mock apple cobbler

Low carb version

https://lowcarbyum.com/mock-apple-crisp-from-zucchini/

regular version

https://12tomatoes.com/mock-apple-cobbler/

 

Fritters

This one calls to just squeeze out the water with your hands but I squeeze out in a thin towel to get more water out, the texture is better that way.

And it calls for feta but I've used parm instead. Yum.

I used almond flour to keep it low carb, its amazing.

https://www.onceuponachef.com/recipes/zucchini-fritters-with-feta-and-dill.html

 

[bohemian]

Thanks for these recipes, Cheryl.

[Old]

My favorite thing to do with big succhini was to drop them out the widow of my airplane and see how close I could come to a target.  

[Pabo]

Tempura battered zucchini sticks, or if you grow your own zucchinis, you can tempura batter the zucchini flowers.

[daydream]

5 hours ago, Pabo said:

tempura batter the zucchini flowers.

 

Spoiler

 

https://www.francolania.com/2017/07/summer-zucchini-flowers-stuffed-tempura-battered/

 

Ingredients:

 

12 zucchini flowers, rinsed well, stamens and pistils removed

3-4 cups of frying oil

1 cast iron skillet, or a deep heavy gauged pot for frying

Cheese filling:

1 cup ricotta cheese

1 cup grated mild provolone

1 egg

1 tablespoon of lemon zest, grated

4 -6 basil leaves, chiffonade

5-7 Italian parsley leaves, chiffonade

4-5 thin slices of prosciutto (optional)

4-5 anchovy fillets, finely minced with a fork

salt and freshly ground black pepper to taste.

 

Tempura batter

Ingredients:

1/2 cup all-purpose flour

1/2 cup cornstarch

1 cup (ice-cold) seltzer water, club soda, or sparkling water 

1 egg

pinch of salt

Procedure:

Sift the flour, cornstarch and salt together into a bowl.

Whisk in the ice-cold seltzer water, club soda, or sparkling water

Add the egg and salt and whisk well to ensure that the egg is totally incorporated.

Wrap and place in the refrigerator until ready to use. 

Tip: It is best to work with the batter cold. If you are frying large batches or working in a very warm kitchen place the batter over a bowl of ice water. This is a great trick especially when frying up large batches or cooking them outside in the summer heat.