Tuesday, February 25, 2014

Squash Recipes

Pan Roasted Zephyr Squash
6-8 small Zephyr Squash
1/4 cup diced onion
3 cloves diced garlic
2 Tbsp olive oil
Pinch of thyme+oregano+basil
1 Tbsp balsamic vinegar
Salt and Pepper to taste

Dice onion and garlic. Cut squash into quarters long ways so you have long, slim "fries." Heat oil in a pan over medium heat. add onion and garlic and cook for less than 1 minute. Add squash, salt and pepper. Cook until almost tender ~3 minutes. Add herb blend. Cook for 1 more minute. Sprinkle with balsamic vinegar and serve. Serves 3-4.

Zucchini fritters 
1 pound zucchini or other summer squash (~2 medium or 6 small) 
Zest of one lemon (approximately 1 tablespoon) 
1 small shallot, minced 
1 small red chilli, minced 
2 tablespoons finely chopped flat-leaf parsley 
 2 tablespoons finely chopped cilantro 
1 teaspoon salt 
1/4 tablespoon freshly ground black pepper 
1/2 cup all-purpose flour 
2 eggs, lightly beaten 
Vegetable oil, for frying 

Using a box grater or the grating attachment on a food processor, grate the zucchini. Place zucchini in a thin layer on a kitchen (or paper) towel. Cover with another towel, and leave to dry for approximately 30 minutes. 

In a bowl, combine all the remaining ingredients, except for the beaten egg. While stirring, add the egg slowly and thoroughly combine. Gently fold in the dried zucchini. 

Heat a few tablespoons of olive oil in a large frying pan over medium high heat. When the oil is hot, but not smoking, drop heaped tablespoons of the batter into the oil, flattening them slightly with the back of a spatula. Cook for about 2-3 minutes per side, or until golden brown and crisp. 

You can also tell when they are cooked by pressing slightly on the surface – the fritter should feel like a cooked pancake; firm but with a bit of spring. Repeat until all the batter is used. Keep warm in a low oven, or serve at room temperature garnished with lemons and a scattering of fresh parsley. 

Makes about 12. Notes • I usually use a tiny ice cream scoop to portion the batter. • These are lovely served hot with a dollop of sour cream or sweet chilli sauce.

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