Tag Archives: parmesan

Zucchini fritters

zucchini

 

I was really going to start out with using my spiralizer and make zucchini noodles but then changed my mind as I wanted something fried. These fritters are similar to latke’s and are so quick and easy to make. The most important thing to do is make sure there is not a lot of moisture left in the grated zucchini. Try them they are really simple and delicious.

If you do make them let me know how they turned out for you.

Ingredients

  • 1 extra large zucchini (about 3 cups), washed and grated
  • 2 tablespoons all purpose flour
  • 1/2 cup grated parmesan
  • 1 large egg, beaten
  • 1/2 cup chopped cilantro
  • 1 tablespoon red hot sauce (or any spicy sauce of your choice)
  • salt to taste
  • pepper to taste
  • olive oil
  • sour cream

Method

Put the grated zucchini into a colander, sprinkle with about a teaspoon of salt and let it drain for about 15 minutes. Working in small batches squeeze the grated zucchini and then place it in another bowl.

Add the flour, parmesan, cilantro, hot sauce and mix. Add the beaten egg. Add pepper and any additional salt that you may want. If you mixture is still too watery add a little more flour.

Heat the olive oil in a frying pan over medium heat. Once the oil is hot, scoop an ice cream/medium cookie scoop of the batter and put it in the frying pan. Flatten with the back of a spatula. Repeat until you have filled the pan, making sure you have place between each of the fritters.

Fry the fritters on each side until they are golden brown. Once they are fried take them off the pan and then place them on a paper towel.

Serve with sour cream or your favorite sauce.

 

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Roasted butternut squash, brown butter sage and garlic sauce

Butternut

I got a Kitchen aid Spiralizer and was pretty excited about it. I have made spiralized zucchini noodles with my oxo kitchen tool and it was pretty good. I so enjoyed them that I got the upgrade. So today I came home all set to make spiralized noodles but ended up just making julienne slices of the butternut squash. I must say my cutting skills came into pretty good use as I made a quick job of slicing the squash into strips. It just goes to show that while they did not look like noodles you can get short spaghetti like strips.

This is a really good and healthy dish to put together and as long as you are quick at cutting it comes together in a cinch.

The easiest way to peel the butternut squash is to cut at bulb off from the straight part. Then use a potato peeler to peel the skin. Slice the stalk into two half’s. Slice each half into strips. Make julienne slices of the strips. For the bulb portion, cut it into half’s use a spoon to scoop out the seeds. Then slice in the same way.

Ingredients

Prep time: 10 minutes, Cook time: 15 minutes, Serves 2-3 people

  • 1 medium butternut squash (peeled, cored and sliced into julienne strips)
  • 1/2 stick of unsalted butter
  • 18 sage leaves (washed and dried)
  • 6 garlic cloves
  • 2 tablespoons olive oil
  • salt
  • shaved parmesan

Method

Preheat your oven to 350F. Toss the julienned slices of butternut squash in olive oil on a roasting tray. Roast the slices in the oven for 15 minutes.

Put the butter into a  deep pot on medium heat. Once the butter melts keep a watch on it. You will get a lot of froth. Keep it on the heat until you get brown flecks in the butter. Lower the to medium-low and cook for another 5 minutes. Add the garlic and sage, the butter will froth up. Cook for about 5-7 minutes or until the sage starts to get a little crispy.

Take the butternut squash out of the oven. Divide it between your plates. Top with a little of the sauce, then the parmesan cheese and sprinkle with salt.

Let me know how you enjoy it.