Another day in the kitchen making two different types of Zucchini recipes. I like to cook all of them at the same time and freeze them instead of each time I want to have some for dinner.
I picked two fairly large zucchini before pulling out the plants. I chose to fry some in slices. I just dipped them into an egg wash and then into seasoned breadcrumbs.
It takes no time at all to fry them until slightly golden on each side.
I then put them onto a rack to cool before placing them onto a tray to freeze.
To the second shredded zucchini, I added onion, garlic, and shredded cheese together in a bowl.
I added an egg and then enough flour to make a thick mixture, similar to a pancake batter.
This is the first time I have ever made a fritter-type zucchini puff this way. I fried them in avocado oil until they were completely cooked through turning them once during the process.
I put them onto paper towels to absorb any excess oil before putting them onto the sheet pan to freeze along with the patties.
They turned out so good that we ate a few of them while they were still warm. My husband let me know that he approved of the newest version of using the #zucchini #harvest. ;-)
Now, all I have to do is remember what I did for next seasons bounty. Have a wonderful week my friends.
Until next time, this is Sunscape
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