\u00a9 2020 wikiHow, Inc. All rights reserved. Wash the Zucchini. 2. 3. When oil is hot (bubbles will immediately start to form around a piece of corn dropped into it), cook fritters in batches: For each fritter, pour in ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. If grilling, soak bamboo skewers in water 30 minutes. MUST CREDIT: Photo for The Washington Post by Jennifer Chase. What if you want to store grated or shredded zucchini instead of slices? Per serving (based on 4): 398 calories; 28g fat; 5g saturated fat; 17mg cholesterol; 16g protein; 25g carbohydrate; 6g sugar; 6g fiber; 414mg sodium; 262mg calcium, Recipe from “Moosewood Cookbook,” by Mollie Katzen, Zucchini medley mixed with quinoa makes a meal or a side dish on Wednesday, Aug. 23, 2017, in St. Louis. Serve fritters with sauce on the side. Place in a colander or wrap in a towel and use your hands to squeeze out as much liquid as possible. In a small bowl, mix Greek yogurt with sriracha. Season with salt and pepper. Add shallots and cook, … Per serving: 133 calories; 12g fat; 2g saturated fat; no cholesterol; 2g protein; 6g carbohydrate; 5g sugar; 2g fiber; 402mg sodium; 29mg calcium, Adapted from a recipe by Thomas Keller via Masterclass.com. Zucchini also adds moisture to any dish. 3. 2 teaspoons cinnamon (or use a mix of spices such as allspice and nutmeg), 2 cups (from 3 to 4 zucchini) grated zucchini (squeeze out moisture before measuring). 1. Pour the batter through a strainer set over another bowl (to get rid of any lumps) and set the batter aside while you prepare the zucchini. Mix well. ”Rain” or “snow” salt onto the scored side of the zucchini from a height that allows it to evenly distribute. baking soda, raisins, oat flour, zucchini, cornstarch, light brown sugar and 12 more. 2. Working in batches as needed, cook the zucchini for about 4 minutes per side, until it is tender and grill marks have formed. 3. In a medium bowl whisk together the 2/3 cup flour and the salt. Spread a quarter-cup of the hummus on each piece of bread. Table salt will render the juices out of the … I shredded it all up (9 cups) and made the zucchini bread (used 2 cups for this and froze the rest). 2. Add the garlic and cook, stirring, until it’s fragrant and golden, 2 to 3 minutes. Add the powdered sugar and beat until smooth. Bake until the vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes. 2. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Photo by J.B. Forbes, jforbes@post-dispatch.com. Before storing it, dry your zucchini out so that it doesn’t become mushy and soft when you eventually thaw it. Set aside for 30 minutes. Per serving: 394 calories; 17g fat; 3g saturated fat; 35mg cholesterol; 5g protein; 57g carbohydrate; 33g sugar; 2g fiber; 246mg sodium; 24mg calcium. You don’t want random pieces of cloth showing up in you zucchini dishes! Serve immediately. 3. Cut kernels from cob. Our Black Friday subscription sale is on now! 1. Shredded zucchini is a great binder in batters and mixes and works well in both sweet and savory recipes. 1. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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