Zucchini And Shrimp Fritters Recipe
Ingredients:
2 Tbsps of canola oil
2 tsps of baking-powder
1/2 c of onions; chopped
1/2 lb of shrimp (large); peeled then deveined & cut to 1/2-inch pcs
3 pcs eggs; well-beaten
1/5 c of milk
1 tsp of salt
3-1/4 c of flour
Cayenne
Salt
1 Tbsp of parsley; chopped
Hot sauce (Crystal)
Worcestershire
1 lb of zucchini (fresh); shredded
Solid shortening (vegetable); for deep frying
Seasoning for Creole
Instructions:
In skillet, heat oil on medium-high stove heat then add in onions. Then, season w/ pepper along w/ salt, saute for 3 mins ’til wilted slightly. Season shrimp w/ pepper along w/ salt. Add shrimp then saute for 2-3 mins ’til shrimp turns pink.
Take out shrimps, set them aside for cooling. Make batter through mixing eggs, a tsp of salt, milk, cayenne and baking-powder.
Add flour, one-fourth cup every time and beat and incorporate ’til all flour is used then batter smoothens. Stir parsley in.
Season batter w/ Worcestershire and hot sauce. Then, season zucchini w/ pepper along w/ salt. Add in shrimp mix along w/ shredded zucchini into batter then fold well to combine. Heat shortening into 360 deg F.
Then, drop batter, one heaping Tbsp every time in heated oil. Roll fritters around w/ spoon w/ slots once fritters have popped into surface so they are evenly browned.
Remove then drain onto kitchen paper and season w/ seasoning for Creole. Makes 2 dozens.
>> Zucchini And Shrimp Fritters Recipe
Shepherd’s Pie Style Stuffed Zucchini Recipe
Ingredients:
2 Tbsps of olive oil
Salt (Kosher)
Pepper (black); ground fresh
1 lb of lamb (ground)
4 pcs of zucchini (large, 2.5 lbs in all)
2 pcs of onions (medium); diced
1 tsp of thyme (dried)
2 pcs garlic cloves; minced
1 tsp of coriander (ground)
1/8 tsp of cinnamon (ground)
1/3 c of dry wine (white)
3 c of potatoes; mashed
1 Tbsp breadcrumbs
1 c of chicken broth.
Instructions:
Heat a Tbsp oil in heavy skillet on high stove heat ’til hot. Put in lamb, lightly season w/ salt, pepper then cook and stir to break up meat chunks ’til browned lightly, for 7-8 mins. Take lamb out of skillet then drain; set them aside.
Preheat oven (400 deg F). Half zucchini lengthwise then w/ spoon, scoop flesh out from center. Leave 1/3-inch thick sides.
Place boats of zucchini on roasting dish or pan then set pan aside. Then, dice flesh of zucchini; set them aside.
Next, put skillet where lamb was cooked back to mid-high stove heat, add remaining oil, diced flesh of zucchini, cinnamon, coriander, garlic, onions and thyme. Cook for 10 mins ’til vegetables turn soft.
Next, add wine; cook ’til all liquid evaporates. Add in lamb then season w/ pepper and salt. Sprinkle boats of zucchini w/ salt, divide lamb mix between boats, slightly mounding and gently packing every boat, if needed.
Cover every boat top w/ mash potatoes layer then dust w/ breadcrumbs. Pour chicken broth onto roast pan, making sure zucchini tops are not wet.
Bake for 40 mins ’til boats turn soft then top of potatoes become browned. Take out of pan then serve.
>> Shepherd’s Pie Style Stuffed Zucchini Recipe
Torta Di Zucchini Alla Genovese Recipe
Ingredients:
2 Tbsps of water
2.5 c of flour (unbleached)
1 tsp of baking-powder
1/2 c of olive oil
1 tsp of salt
3 pcs of eggs (large)
1 tsp of sugar
2.5 lbs of young zucchini (tender)
1/2 c of rice (Arborio or long-grain)
Water w/ salt
Pepper (black); ground fresh, for taste
3 Tbsps of olive oil
1 pc of large onion (sweet, 8 ozs)
2 pcs cloves of garlic; minced finely
4 pcs of eggs (large)
1 c of cheese (Parmigiano-Reggiano); grated
1 c of basil (fresh); rinsed, then dried & shredded
Salt for taste
Instructions:
Combine sugar, flour, baking-powder and salt into food-processor then pulse it twice so it mixes well to create dough.
Add 3 eggs, water and 1/2 c of oil then pulse ’til mixture will form dough revolving around its blade. Then remove the dough out of bowl and press into one disk. Then, wrap w/ plastic; chill in refrigerator while making the filling.
To make filling, well-rinse zucchini then drain; shred w/ grater or in food-processor. Bring a quart of water into boil on medium stove heat. Put in salt and rice. For 12 mins, cook the rice ’til tender enough.
Drain and rinse then cool the rice. Meanwhile, peel onions and slice. In shallow saucepan, heat the oil then add in onions.
Gently cook ’til onion wilts and becomes transparent. Put in zucchini; cook for 5 mins ’til thoroughly cooked and extra moisture has evaporated.
Put in garlic then cook for 1-2 mins more to prevent the garlic to burn.
Pour onto bowl then add the rice; cool. Then, stir eggs, cheese, salt, pepper and basil in.
Preheat the oven (400 deg F). Set on rack on lower-third. Roll 1/ of dough on surface floured earlier then line tart-pan (11-12 inch) w/ it. Then, leave a bit of dough onto pan’s rim.
Spread the filling into pan; moisten dough overhanging w/ water. Then, roll the rest of dough onto a 12 or 13 inch disk, place onto filling.
Next, press made dough at pan’s rim together then press one more time so extra dough is removed. Cut rough-slashes on top-crust so there are holes to vent.
Bake 30-40 mins ’til dough becomes well-colored then filling sets. Cool onto rack then unmold. Then, serve at room-temperature or while warm and chill leftovers, if there are any. Makes one tart (12-inch).
>> Torta Di Zucchini Alla Genovese Recipe
Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe
Ingredients:
For the Blossoms:
24 pcs of blossoms (zucchini)
1/2 c of cheese (goat cheese)
6 c of oil (olive oil)
1 c of flour (all purpose)
2 c of chilled water (Seltzer or ice water)
Salt (sea, to taste)
Cayenne
For the Zucchini Pesto:
1 pc of zucchini (medium, 8 oz)
2 Tbsps of grated cheese (Parmesan)
2 Tbsps of nuts (pine)
30 pcs of basil leaves; (3/4 cup)
1/4 tsp of garlic; chopped finely
6 oz of oil (olive oil, extra virgin)
Salt (sea, to taste)
Pepper (black, freshly cracked, to taste)
Instructions:
Gently stuff one teaspoon cheese onto each blossom. Fold its petals over, forming like the envelope. Heat oil on a large deep pan into 375 degrees F.
Place flour inside a bowl then gradually add Seltzer, while whisking continuously, making batter smooth; season cayenne and salt.
Gently dip stuffed blossoms onto batter and fry till golden and crisp, about half a min each side. Place them on paper towel(s) to absorb excess oil. Do this by batches.
Cut the zucchini into quarters and slice each into 1-inch thick. Blanch the zucchini in boiling salted water then immediately dip into iced water. Drain thoroughly then pat them dry using a clean cloth.
Combine blanched slices of zucchini, nuts, cheese, basil, and garlic inside the processor; process till pureed. While processing, add the (olive) oil. Season salt & pepper.
>> Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe
Zucchini Pie Recipe
Ingredients:
2 pcs of store bought crusts (pie)
2 Tbsps of butter
3 Tbsps of lime juice
1/2 tsp of nutmeg powder
2 tsps of cinnamon
1/2 c of sugar (brown)
4 Tbsps of corn starch
5 c of zucchini; skins removed & sliced
Instructions:
Place all zucchini in water the bring it to boil in a stockpot. Leave it for five minutes then remove all water. Transfer zucchini into prepared pie crusts.
Combine together cornstarch, sugars, cinnamon, nutmeg, lime juice and butter then mix with the zucchini. Bake for an hour ’till golden (350 degrees F).
>> Zucchini Pie Recipe
Zucchini & Fresh Herb Fritters Recipe
Ingredients:
2 lbs of zucchini (golden or green); grated coarsely w/ grater
Pepper; milled fresh, for taste
3 pcs of eggs (large); beaten
A bunch of scallions; sliced thinly 1-inch of greens included
1 c of dried breadcrumbs
2 pcs cloves of garlic; chopped finely
1/2 c of parsley; chopped
1 Tbsp of basil or marjoram; chopped
1 tsp of mint; chopped
Salt
Olive oil
Instructions:
Salt zucchini lightly then put into one colander on plate for half an hour so it drains.
Meanwhile, combine the rest of ingredients but salt and oil. Rinse squash quickly, squeeze extra water out and stir into egg mix. Season w/ pepper.
Then, film 2 large heavy skillets w/ olive oil. Drop about 1/4 of c of batter to make 1.5-inch wide fritter once skillet turns hot.
Cook on medium stove heat ’til golden in bottom. Next, turn then cook on other side and sprinkle it w/ salt. Makes 4-6 servings and serve while hot.
>> Zucchini & Fresh Herb Fritters Recipe
Sweet Fried Zucchini Flowers Recipe
Ingredients:
8-12 pcs flowers of zucchini (male)
Flour
Bread crumbs (dry)
Olive oil (light)
Rhum
Liqueur (Alchermes)
Sugar (Caster)
5 pcs of yolks of eggs
5 Tbsps of sugar
1/2 liter or 3/4-pint of milk
5 Tbsps of flour
Zest of half a lemon
Instructions:
First, prepare custard. Beat yolks, flour and yolks together. Meanwhile, bring milk into a boil w/ lemon zest, reduce heat then add yolk mixture slowly, constantly stirring.
Cook about 10 mins, continuously stirring so base won’t stick. Take out of heat; set it aside to cool,
Afterwards, wash flowers then dry. Take out pistules and fill every flower w/ a Tbsp custard. Squeeze petals gently together above filling. Dust flowers w/ flour, dip in well-beaten egg, then w/ breadcrumbs.
Deep-fry flowers in oil ’til golden. Then, drain onto paper towels. Sprinkle flowers w/ Alchermes and rhum. Shake sugar (Caster) onto stuffed flowers then serve immediately
>> Sweet Fried Zucchini Flowers Recipe