Recipes for Week 9
Looking for some great recipes to make with your organics? Look no further!
Zucchini can get watery and mushy if not cooked carefully, so it’s always a nice surprise to find a recipe that gives you a cooked-but-not-soggy veggie.
This recipe is yummy, and quick to make too. Prep is 5-10 minutes and cooking time is less than that. While her recipe calls for a true ‘fry’ experience, I have found you can use a much thinner layer of oil and just add in a bit more if the pan gets too dry (it’s healthier!).
Storage Tip! Refrigerate yellow squash and zucchini, unwashed, in a plastic bag in the vegetable drawer. Wash just prior to using. You can expect your zucchini to last around a week.
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs) or regular crumbs if you don’t have panko
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
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, 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, salt and pepper, and serve. Delish!
Looking for more zucchini recipes? Try one of the over 800 recipes that use zucchini on the Food Network site.
If you’re feeling creative go ahead and toss in some peppers, radish or even beets — just make sure they’ve been shredded to the same size as your carrots and cabbage.
1/3 cup white wine vinegar
1 to 2 tablespoons sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup thinly sliced green onions
Salt and pepper to taste
In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.
Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, toss it with shredded roasted chicken and serve it as the main course. Yum!
Check back for more recipes during the week and let us know what veggies you would like recipes for, we’ll see what we can find!