Shallow-fried zucchini rounds
Sauteed zucchini rounds
The last two nights’ dinners have included zucchini as the greenage. I did them two different ways. Cutting them into rounds and cooking them minimally seems to make Peter happy. I know it makes me happy.
Both methods start out the same way, by extracting some of the moisture from the zucchini (the same way you would with eggplant – by sprinkling it with salt). Trim the ends of the zucchini and cut into 1” (or so) rounds. I usually get 10 rounds out of each one. Put the rounds on a baking rack and sprinkle them liberally with kosher salt on both sides. Let them sit for 30 minutes, then rinse quickly and dry thoroughly with paper towels. From this point on the recipes diverge.
There is enough residual saltiness that I don’t add more.
Shallow-fried zucchini rounds
1 large zucchini
kosher salt
black pepper
smoked paprika
all-purpose flour
1 beaten egg
breadcrumbs, homemade or panko
Heat 1/8” vegetable oil in a wide sauté pan.
Let some moisture exude from the zucchini via the above method.
Sprinkle the zucchini pieces with paprika and pepper. Dredge in flour, shaking off excess, dip in egg, then coat with breadcrumbs. Set them aside on the rack for half an hour to let the coating set up.
The oil is hot enough when a drop of water flicked into it pops instantly. Fry the rounds 2 minutes per side, drain on a paper towel and serve.
Sauteed zucchini rounds
1 large zucchini
kosher salt
black pepper
garlic powder
onion powder
all-purpose flour
2 tbsp olive oil
1 tbsp butter
Heat the olive oil and butter in a large sauté pan. When the butter’s foam subsides you’re ready to cook.
After the salting, rinsing and drying, sprinkle the zucchini pieces with onion and garlic powder and black pepper. Dredge in flour.
Saute 2 minutes per side until the zucchini browns a bit. Serve.
Both methods start out the same way, by extracting some of the moisture from the zucchini (the same way you would with eggplant – by sprinkling it with salt). Trim the ends of the zucchini and cut into 1” (or so) rounds. I usually get 10 rounds out of each one. Put the rounds on a baking rack and sprinkle them liberally with kosher salt on both sides. Let them sit for 30 minutes, then rinse quickly and dry thoroughly with paper towels. From this point on the recipes diverge.
There is enough residual saltiness that I don’t add more.
Shallow-fried zucchini rounds
1 large zucchini
kosher salt
black pepper
smoked paprika
all-purpose flour
1 beaten egg
breadcrumbs, homemade or panko
Heat 1/8” vegetable oil in a wide sauté pan.
Let some moisture exude from the zucchini via the above method.
Sprinkle the zucchini pieces with paprika and pepper. Dredge in flour, shaking off excess, dip in egg, then coat with breadcrumbs. Set them aside on the rack for half an hour to let the coating set up.
The oil is hot enough when a drop of water flicked into it pops instantly. Fry the rounds 2 minutes per side, drain on a paper towel and serve.
Sauteed zucchini rounds
1 large zucchini
kosher salt
black pepper
garlic powder
onion powder
all-purpose flour
2 tbsp olive oil
1 tbsp butter
Heat the olive oil and butter in a large sauté pan. When the butter’s foam subsides you’re ready to cook.
After the salting, rinsing and drying, sprinkle the zucchini pieces with onion and garlic powder and black pepper. Dredge in flour.
Saute 2 minutes per side until the zucchini browns a bit. Serve.
Both ways look and sound delicious! I love zucchini.
ReplyDeleteThey both sound like pretty good greenage to me, especially with the panko and then I'd load it with the smoked paprika. The garlic and onion powders in the other one works great too. What time is dinner?
ReplyDeleteSimple and delicious! These are my two favorite ways to eat zucchini...and we eat a lot of zucchini!!
ReplyDelete