Posts Tagged ‘zucchini’

Zucchini Fry

Posted: September 7, 2010 by incidentalcooksuman in Italian Snack/Deep fried
Tags: , , , , , , ,

Recipe Yields: 2 Servings 

Zucchini Fry  

I had this snack as an appetizer in Olive Garden and since then I wanted to make this at home.  But some or the other way its was  not happening or should I say the deep-fried makes me delaying the execution. Finally I have decided to make this yesterday and it turn out great. Perfect snack with a cup of hot tea what more you can ask for.  

Zucchini Fry

Zucchini Fry

Ingredients:  

  • 1 medium-sized Zucchini, cut in 1/2 inch thick slices
  • 1 cup bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon freshly grounded black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli flakes
  • 2 extra-large eggs, slightly beaten
  • Oil for deep-frying

Preparation:  

  • Marinate the zucchini slices with salt and black pepper. Keep it aside.
  • Meanwhile, mix bread crumbs, salt, black pepper and parmesan cheese together.
  • Heat oil for deep-frying. And make an assembly of three plates, one with bread crumb mixture, beaten eggs and sliced zucchini.
  • Dip zucchini in beaten eggs and then in bread crumb mixture and again do the second coating with egg and then bread crumb mixture and deep fry.
  • Fry at medium to medium heat and cook until golden brown and crispy to both the sides.
  • Serve hot with sauce of your choice and enjoy.
Zucchini Fry

Zucchini Fry

Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes