Tag Archives: ズッキーニ

Zucchini Flower Fritters

Zuucchini flowers have been a long-time favourite of people living around the Mediterranean Sea, especailly in Italy and French Provence.
The Japanese has recently grown fond of not only zucchini, but laso their flowers and are growing them with a revenge!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!

INGREDIENTS: For 4 people

-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Jpaan, now! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little

RECIPE:

-Take the pistils out the zucchini flowers.

-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.

-Lightly fry the zucchini and shrimps with olive oil. Season with a litlle salt, pepper and white wine. Transfer into a bowl and let cool for a while.

-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.

-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.

-Either wrap the flowers in a little flour or tempura batter and delicately them fry in shallow olive oil.

-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Zucchini and Potato in Soy Sauce Marinade

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As Lojol rightly said, zucchini is a very versatile vegetable that can be paired with all kinds of other ingredients.
Here is a simple recipe to illustrate:
Zucchini and Potato Soy Sauce Marinade!

INGREDIENTS: For 3~4 people
-Zucchini: 1 medium large, 200 g
-Potatoes: 2 small, 200 g
-Olive Oil (for frying)
-Salt and pepper: a little to taste
-EV Olive Oil: 1 large tablespoon
-Soy sauce: 2 large tablespoons

RECIPE:
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-Withe a vegetable peeler, peel small strips of zucchini skin for better pattern.
Cut Zucchini into 8 mm thick slices and again across to create “half moons”.
Peel skin off potatoes, cut in 8 mm thick slices and clean in clear cold water.

-Drain potatoes (don’t wipe them) and put them inside a heat-resistant bow. Cover bowl with cooking cellophane paper. Leave 4~4:30 minutes inside Microwave oven at 500W.

-Pour soy sauce and EV oil in another bowl and mix well with an electic whisk.

-Heat olive oil in a frying pan and fry zucchini over a fairly fire.

-When the zucchini has aattained a satisfying color on both sides, add potatoes. Fry for 1~2 minutes. Add a little salt (not much needed there) and asome pepper ( a little more might be welcome.
Mix and drop everything into the soy sauce-olive oil marinade while it is still hot.

-Turn over for time to time until it has completely cooled down.

-Serve with a few small tomato slices for better colour presentation!

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Zucchini and Cheese Patties

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Zucchini are in season right now.
Here is a healthy idea for a hot snack to go with your cold drink:
Zucchini and Cheese Patties!
I dedicate this recipe to Lojol as it is very easy and great for adults and kids alike!

INGREDIENTS: For 5, 6 people
-Zucchini: 300 g
-Eggs: 2
-Shredded cheese: 120 g
-Flour: 3 large tablespoons
-Saltand pepper: a littke (to taste)
-Oil: a little

RECIPE:
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Shred the whole zucchini with their skin and put inside a large mixing bowl.

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Add eggs, shredded cheese and flour. Mix well.
Just before cooking add salt and pepper. Mix well.
Note: If you add salt and leave alone for too long, water will come out of the zucchini!

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Heat thick frypan ell. add a little oil and fry patties until they attain a rich light-brown colour.

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As there is enough to make 15 small patties, do it in two sequences.
Great as they are or in addition to a bento.
Really easy, think as them as a children’s cooking lesson!
Adults can work on the recipe and add all kinds of ingredients, or serve with differents sauces!

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