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What to do with all the zucchini that your neighbors and friends give to you.
I usually take a Sunday, or if I really have a lot to cook, what I do is break it up to a half day frying and another half day frying. Make sure you use a good skillet for this. I like to use my cast iron skillet. It is a the largest one I could find and it helps to get the zucchini done faster. But I have used my copper skillets and they work just as well. I just don't have a skillet as big as the cast iron one.
The idea is after it is breaded, fry until the outside is not brown but still very pale but has a hard coating on it. Drain on paper towels and after cooled enough wrap in foil or freezer wrap, putting wax paper between the layers. This way you can take the amount you need off without disturbing the rest of the zucchini and it keeps it from freezing together.
Wrap tight so you do not get freezer burn. And when you take it out of the freezer, you will just have to finish frying it untill golden brown. Which takes about 10-15 minutes depending on how high or low the heat is. Remember to cover but keep a check as it usually cooks fast the second time because you have pretty much done the cooking and everything before.
Frozen Zucchini
Pour about 1/3 of your skillet with oil. Too much makes it longer to cook and they are greasier Take the skin off. Slice it about 1/4 inch thick, after zucchini is sliced. You can also wash well and leave the skin on.
After zucchini is sliced, dip it in eggs. Depending on how much zucchini you are making helps you to decide how many eggs you use. Also bear in mind, you dip it in eggs and flour once and repeat.
If you are not really sure, try a small amount for dinner.
I would use:
- 3-4 eggs
- 2 cups of flour
- 1 small zucchini, sliced (keep them the same size and do not cut them thick as it will take longer to cook)
After they are nice and golden brown, drain on paper towel. Now they are ready to be served.
Now after you have tried this, you should have a Idea about what amounts of oil, eggs, and flour, salt, pepper or anything else you usually use.
Also it is a good time to shred your zucchini for bread, cakes, muffins or cookie recipes you have and there is half the work done. Believe me it saves a lot of time. I measure out what I need for the recipes, put the zucchini in freezer bags and label them and freeze.
It is so nice to just grab a bag and make my recipe and the shredding is all done and I love it!
P.S don't forget to drain the water off after it is defrosted. Just stick in a pan of warm water and it will defrost quickly. I have frozen zucchini for 4 months and it has been great as long as it is wrapped well. It is just so good I have not had the chance to freeze longer. You usually end up using it when company comes. Cookies for school and you can ice the cookies also.
Well I hope if you try this, all will go well. It has worked for me and it makes it nice if you are out of vegies, just use these. I have been thinking about trying zucchini sticks and using ranch dressing for a dipping sauce next. Bye, Good Luck and enjoy.
By Darlene from Fairview, PA
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