Archives by Tag 'zucchini'
When making fried zucchini, one should always use Japanese tempura flour.
One should ALWAYS soak the zucchini quickly in ice water prior to flour.
One should always cut the zucchini thick enough so it retains its shape and doesn’t expel its liquid and wilt.
And that’s all I have to say about that.
Saute large chunks of zucchini in some EVOO in a sauce pot till skin turns vibrant green. Then pour in just enough water to barely cover the zucchine. Bring to a quick Boil and then remove from flame. IMMEDIATELY place in a high speed blender and add plenty of EVOO and sea salt. When smooth, [...]