Posts made in July 2014

Fried Zucchini with Panko…Yum!

This has to be one of the simplest recipes and quite easy to make with just 5 ingredients for the zucchini and two ingredients for the dip.

They are:
4…Parmigiano Reggiano
5…Panko Bread Crumbs

Naturally, there is salt,  fresh pepper and EVOO…however these are standards for me in almost any fried dish recipe.

There is some simple technique involved, so follow along:

First step: The Dip
Simply add 1/4-1/3 cup of Holy Schmitt’s** fresh white horseradish to 8 ounces of sour cream. Light sour cream is an option or you can blend them. Place in refrigerator.

Slice zucchini into 3/8-1/2″ thick rounds.
Coat with King Arthur* flour…shake of excess
Dip in Egg that has been seasoned with kosher salt and fresh mill pepper
Dip in bread crumbs mixed with Parmigiano Reggiano. Use one cup grated cheese for every 8 ounce can of bread crumbs. For this recipe, I prefer no trans-fat Japanese style panko 4C seasoned bread crumbs.

-Place all coated rounds on a baking sheet or platter.
-Set your oven to 175 degrees in order to keep zucchini warm after frying
-Heat your EVOO and make sure it’s hot enough that the zucchini sizzles upon entry into the frying pan.
I use the largest frying pan possible since I like to change the oil for each set of zucchini.
Have an empty can free of any liquid inside (to prevent splattering of hot oil) for each change of used oil.
Naturally, in using the larger the frying pan, it will eliminate an extra frying step or two…depending on how many zucchini you are making
-Place your rounds in the hot oil and fry for about 4 minutes on the first side until golden brown. Flip gently and let cook for about another 3 minutes until both sides are golden brown
-Remove and let sit on paper towels for a few minutes to let excess oil drain off
-Remove from paper towels and place all zucchini in the oven until all are cooked and to keep warm until ready to serve.

As I said…Yum!

** Holy Schmitt’s is a farm on the north fork of Long Island that specializes in fresh horseradish.
If you are out there, get some…and don’t forget your cooler for the many other delicacies on your day trip out east that you might want to buy and that may require a little cooling.
*King Arthur is unbleached, unbromated flour and produces the best results for recipes requiring any flour.
It’s double the cost of others, however from a standpoint of taste and health, it is among the best you can buy.

                                                                   Mangia Baby!
                                                                      Chef Bert            

As usual, don’t be shy…please comment below. I’d love to hear from you~