Fried Zucchini Sticks

Oh  dear, here comes the zucchini.  Last year when we grew a few plants, we couldn't give it away fast enough.  Not because we didn't want it but because it was coming out of our ears! Zucchini casseroles, bread, cake, you name it.  One of the things I didn't make were these zucchini sticks, something I always order when I go to an Italian restaurant.

Just yesterday I was watching Giada de Laurentis whip up a batch and decided that night to try her recipe.  I made two batches. One rolling them in flour first before rolling them in eggs and panko.  The other just eggs and panko (her recipe).  I wanted to see if more panko would attach to the sticks after first rolling them in flour.  The result? No difference.  It was pretty hard for the flour to stick to the zucchini on the first roll resulting in a mess.  Phew, that made my life much easier and frying these took no time at all.  If you have a wok, use it.

Next time though, I think I will add finely chopped oregano to the panko mix.  Also use an inexpensive olive oil or do what I did...half olive oil, half vegetable oil.  Otherwise it can be an expensive proposition.


Serves 4

Ingredients


Olive oil, for frying

1 3/4 cups freshly grated Parmesan

1 1/2 cups panko (Japanese breadcrumbs)

3/4 teaspoon salt

2 large eggs

3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips


Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, about 350 on candy thermometer, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.


Recipe courtesy Giada de Laurentis

Zucchini Rice With Red Pepper, Onions And Lemon Balm

This big guy rendered a tomato zucchini casserole for eight over the 4th of July and recently we had this delightful rice with sauteed scallops.  What more can you ask for? Well, another meal for four and a wonderful cold paella for an evening on the lake!

I was horrified a couple of days ago to find the butt end of this zucchini sitting in my vegetable drawer.  I hate to throw stuff out, particularly when it is home grown, so that evening I pulled out some scallops and decided to accompany them with a zucchini rice and whatever else I could think of.  Also in the fridge, half of a red pepper, still crisp from who knows when.  Of course, the Lemon Balm is one of the most successful herbs I've grown this summer so that also had to do double duty.

Finally my refrigerator is back to normal from when we entertained guests over the holiday weekend .  I feel so productive, although I still need to work on some of the leftover frozen hamburger rolls that we didn't eat on the 4th of July!

Ingredients

1/2 cup chopped zucchini

1/2 chopped red bell pepper

1 small red tomato

1/2 onion

1 TB olive oil

1 TB butter

1 cup Basmati Rice

1/2 cube chicken bouillon

1 1/2 cups water

 2 TB Lemon Balm chopped fine

Pine nuts

Salt and Pepper

Pine nuts, optional*

Directions

Coat the pan with the olive oil and butter.  Add zucchini, red pepper and onion and sautee until al dente. Add chopped tomato and cook for one minute.  You really want to render some pulp here to color and flavor the rice.   Pour the rice, add the water and bouillon cube, salt and bring to a boil.  Add the lemon balm and cover.  Cook rice until done. Correct for salt and pepper. Sprinkle some freshly grated Parmesan Cheese and pine nuts , cover and let sit for about 5 minutes.  Serve with Sauteed Scallops in butter.

*don't add pine nuts if you are planning to use the leftovers for Picnic Paella