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Old 02-17-2008, 11:28 AM
2,222 posts, read 9,158,591 times
Reputation: 3225


I love zucchini. Here is one of my favorite recipes:



For the fritters (12):

3-1/2 C zucchini, coarsely grated
2/3 C Parmesan cheese, freshly grated
2 eggs, beaten
4 T unbleached all-purpose flour
vegetable oil, for frying
salt and freshly ground black pepper

For the chile jam:

5 T olive oil
4 large onions, diced
4 garlic cloves, chopped
1-2 Thai chiles, seeded and sliced
2 T dark brown sugar

First make the chile jam. Heat the oil in a frying pan until hot, then add the onions and garlic. Reduce heat to low, then cook for 20 minutes, stirring frequently, until the onions are very soft.

Leave the onion mixture to cool, then transfer to a food processor or blender. Add the chiles and sugar and blend until smooth, then return the mixture to the saucepan. Cook for 10 minutes, stirring frequently, until the liquid evaporates and the mixture has the consistency of jam. Cool slightly.

To make the fritters, squeeze the zucchini in a dish towel to remove any excess water, then combine with the Parmesan, eggs, flour and salt and pepper.

Heat enough oil to cover the base of a large frying pan. Add 2 T of the mixture for each fritter and cook three fritters at a time. Cook for 2-3 minutes on each side until golden, then keep warm while you cook the remaining fritters. Drain on paper towels and serve warm with a spoonful of the chile jam. Store unused jam in an airtight jar in the refrigerator for up to a week.

VARIATION: Instead of making the chile jam, I have used Maeploy Sweet Chili Sauce. This stuff is awesome on all kinds of things. I know Von's grocery store carries it.

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Old 02-17-2008, 11:56 AM
Location: Liguria - Italy
22 posts, read 42,885 times
Reputation: 20
Originally Posted by Maine Writer View Post
Simon, I heard yesterday on a fine living show that the best pesto basil is grown in Liguria so I'm a little bit jealous of where you live! I love pesto. It's great on breaded and fried zucchini. My stomach's growling now. I'm 4.5 months from fresh zucchini.
You can't find best pesto than Liguria's one. Sometime we do it at home.
I live in a small city (small...60000 in.) so we have plenty of countryside in the hills behind our Riviera. many people here have a small patch of terrains that cultivate in the week ends. (I have none, but I am not so well-off )

5 months without fresh zucchini? Once I read that in USA cost less prepackaged/frozen food than fresh produces.... In italy (althrough food prices rose alot recently) is cheaper to buy and cook your fresh food than buying frozen ones. Sometime you can spend 6 euros (9 dollars?) to a 2-portions (1,5 portions in truth) of chicken+potato. Buying the stuff yourself with 6 euros you can do 6 portions with more meat per serving.
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Old 02-17-2008, 04:18 PM
Location: Maine
5,973 posts, read 11,148,590 times
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Our food prices have risen a lot lately too. It's partially do to the cost of transportation. We don't eat prepackaged foods (farmer and admitted food snob). Most of the year we have fresh. It's limited in January and early February. We're cutting fresh spinach, lettuce, kale and tatsoi now. Basil doesn't hold up to our cold temps though so we'll be without fresh pesto until late June. I make extra and freeze it for winter.
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Old 02-19-2008, 12:38 PM
Location: Arizona
667 posts, read 2,099,991 times
Reputation: 533
Originally Posted by Beth56 View Post

SOOO yummy!
I love all the different zucchini techniques that came together on this post!
I never thought to serve zucchini with chile & I'm looking forward to it!
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