Fried Zucchini

Even though the temps were hitting 87 again today, I was so in the mood for baking and cooking.......with the AC on, I managed just fine!!  I am not much on being exact in my cooking, esp. when its something I've made a zillion times, but slowed down enough today to take measurements for you.....

I used 2 medium zucchini, washed, cut off ends, peeled some bad parts of the green off, then took my handy grater thingy and thinly sliced one zucc., then rough grated the other zucc.

You can see both surfaces I used here.  Now, add a goodly amt. of salt and mix it up.....

Put a plate on top and weigh it down and let sit for a few hours........I  did this at 1 and by 3:30 was ready to go......

This is necessary to remove all the water from the zucc.

Next, remove plate, and take small hand fulls of the zucc. and squeeze out as much liquid as you can in the sink.......place each hand full on paper towels to absorb the rest of the water and pat dry as much as possible.

While the zucc. was in the salting stage, I chopped some onion very finely, and chopped some fresh parsley.  I par boiled one ear of corn and let it cool then with a knife cut off the kernels......

Now place all these ingredients in bowl and mix together, then add about 1/2 cup flour and mix well making sure it is all coated.

For this amount of goods I beat 6 eggs really well and poured it into the mix and gently folded them in, I think it was one egg too many but still came out nicely.  Then add bout 2 Tablespoons of grated parm. into the mix.

Now heat your veg. oil in large fry pan....I go to a medium low temp.  You want them to brown nicely but cook long enough that they are cooked in the center.  Do not use a high temp, the eggs cook fast.

When browned on one side, flip to other side and finish cooking, drain on paper towels and keep going!!!  If doing a larger batch than this, half way through you will have to change the oil, clean the pan and put in new oil.

Now, here is my dinner, hamburger with caramelized onions, Basmati rice, salad and fried zucc. and some Italian bread of course!!!  The corn adds just the right touch of sweetness to this dish, and do not add salt.......

I hope you enjoyed this tut and if you have questions, please contact me.  Oh yummy.......

Galette

I am obsessed with making a galette, its so easy peasy and have enjoyed one every week this summer!!!  While fresh fruit is available I want to make the most of it.  They are not thick or big like a regular pie, so when you have a slice its just a little bit and you feel good about that!!!  Am I just kidding myself???

The first ones I made were on a cookie sheet but the juice runs all over the place so now make it in a pie plate or flan pan.

This is a 10" flan pan.  I used about 3 to 4 cups of sliced fruit, my fav has been nectarines and cherries, about 1/3 cup sugar, about 2 Tablespoons of tapioca, you can use flour or corn starch, sprinkle of salt, few drops of lemon juice, some nutmeg, almond extract, or vanilla.  Mix well and let sit a few minutes.  Make your own single crust or buy packaged, roll out larger than usual because you will fold crust over fruit, place in pan. Place fruit mix in center, dot with butter, fold over crust, brush crust with milk and sprinkle with coarse sugar and bake at 375 for 40 or 50 min. until bubbly and crust is golden.   Enjoy!!!

Big Sale !!!

Everything on my website......www.designsbycleo.net........is on SALE..........everything is 25% off !!!!  I will combine shipping and find you the best possible price...........making room for many new items !!!  You don't want to miss this one !!!