Tag Archives: appetizer

Courgette Favorites :: Fried Zucchini

Can I think of any more not-so-nourishing ways to eat this vegetable??  Well probably, but we won’t go there for now.  My mom always made fried zucchini when I was growing up and I love it.  I don’t deep fry it, and neither did she, but we do a bread crumb coating and pan fry it.  They’re so good as a part of dinner or a little appetizer.  I made a lot of them last night and they’re pretty darn good the next day as a leftover snack too.

::Fried Zucchini::
1 c. flour
2 eggs, lightly beaten
1 c. bread crumbs
1 or 2 large zucchini, 1/2″ thick slices
optional:
1/4 c. grated parmesan

With three bowls set out, fill one with the flour, one with two eggs, and one with bread crumbs (and parm if using).  Season the flour or the bread crumbs with s + p.

Roll each slice in flour, then eggs, then bread crumbs, and set on a baking sheet or plate.  Heat a large saute pan (non-stick, cast iron, or stainless) over medium heat, coating the pan with about 1/4″ of olive oil/vegetable oil.  When oil is hot and a pinch of bread crumbs gives a good sizzle, set the coated zucchini in the pan.  Don’t over crowd the pan, cook them in two batches if you have a lot.  Let sizzle and brown, about 5-ish min. on each side.  Only turn over once.  Line the same baking sheet or plate with paper towels and set fried zucchini on it to cool.  Each slice is done when it’s golden brown on each side, and if you press on the center a little and it’ll give.

Tips:
–Use one hand for rolling the slices in the dry ingredients and the other for the wet egg layer, to minimize fingertip clumpage.
–1/2″ thick slices work best, firm on the outside and tender in the middle.
–When removing from pan and setting on paper towels, set the recently-cooked-side down, rather than turning over, so that the oil doesn’t soak back into the zucchini, but runs down into the paper towel.

These are served best with a little marinara or some aioli, but also just right without any dressing.  Cheers!

Courgette Favorites :: Stuffed Squash Blossoms


Carrying on with the zucchini theme in the kitchen, I must share one of my absolute favorite things to do with the garden goods, specifically the blossoms from the squash plants.  They’re not the healthiest little treats to make with your garden produce, but a treat indeed, and a good use for the blossoms.

I pluck my squash blossoms and when I have at least a dozen good ones, I fill them with a ricotta-mozzerella cheesy goodness, roll them in flour, egg, and bread crumbs, and pan fry them.  If you have zucchini blossoms in your garden and never end up eating them, and stumble upon this blog post, you’ve got to try it!  They’re even better with a little marinara to dip them in, but I usually am so eager to eat them I don’t bother with heating up the sauce.  =)



::Stuffed Squash Blossoms::

1/2 c. cream cheese, softened
1 c. ricotta cheese
3/4 – 1 c. mozzarella, grated
1/4 c. parmesan, grated (optional)
1 egg yolk, (optional)
1 T. fresh basil, chopped
pinch of s+p

In a mixing bowl, beat together the cream cheese, ricotta, egg yolk, basil, s+p, and stir in the mozzarella and parmesan.  Use a pastry bag or a quart size ziplock bag, folding the top of the bag over your fingers and spoon in the cheese filling.  Cut the point off the ziplock to squeeze the filling into the blossoms.  (The cheese filling can be any combination of cheeses you like, even using just ricotta and mozzarella works well).

Carefully hold the blossom and pry it open on one end, squeeze the cheese into the blossom.  Have three bowls ready, one with flour, one with 1-2 eggs lightly beaten eggs, and the other with bread crumbs.  (Can always add in a handful of grated parm in w/ the bread crumbs).

Toss the stuffed blossoms lightly in the flour, then the egg, then bread crumbs, one at a time.  When they’re all coated, set in a hot pan evenly coated with olive oil/canola oil.  Let sizzle and get golden brown on all sides, turning carefully every two-ish minutes.  Remove from pan when golden and crisped on all sides.

Enjoy!  And let me know if you have made these before, or if you’re going to give it a try.  =)