|With Sour Creme & Homemade Salsa|
Finding a means to a happy end for a veggie hater is daunting at times. Particularly in the summer with the bounty of fresh produce from back-yard garden's, farmer's markets etc. I love everything and want to cook all of it to my heart's content. But The Horn Player likes (not loves) a mere smattering of things.
Well, zucchini is a favorite of mine, natch. His take on the zuke, not so much. Since necessity is the mother of invention, I decided to experiment and conjure a version of my beloved zucchini that he would at least try. That's all I hoped for, to be quite honest.
2 small to medium zucchini
1/2 small onion finely minced
1 small hot banana pepper finely minced (or 1/2 small bell pepper)
2/3 cup or so of grated Monterey Jack cheese (or whatever you prefer)
1 large egg
Garlic powder (to taste)
Black pepper (to taste)
All-purpose flour (this amount varies)
Extra virgin olive oil
All-purpose flour (for coating)
Plain white corn meal (for coating)
Salt (after frying if needed)
|Up close view of the green shreds of Zucchini...crunchy too|
Grate the zucchini and place in a colander. Salt lightly to extract as much water as possible, mixing the salt into the grated zuke's. You should set the colander over a bowl to catch the liquid. After about an hour or so, place the zucchini in a spanking clean kitchen towel and wring out as much water as possible, then place into a mixing bowl.
Add the onion, hot pepper, grated cheese, egg, garlic powder, black pepper and stir to combine. Add the flour incrementally, a tablespoon at the time. It won't take a bunch of flour if you dried the zucchini properly. Do not over mix either. That will create a tough doughy consistency. Measure equal parts all-purpose flour and plain white corn meal onto a platter for the coating process. When you have a nice batter that holds together well, scoop dollops into the flour/meal mixture and coat well. Shape into a croquette or patty for frying.
Heat a very small amount of extra virgin olive oil with a pat of butter (for flavor) in a skillet. Fry the croquette's until nicely browned on one side and turn to brown the other. Remove to a paper towel lined platter to drain. Serve with a spoonful of sour creme and a drizzle of salsa.
Note: I used my homemade salsa that I previously blogged and I'm here to report that freezing works wonderfully. I love a handy discovery.
|Courgette Croquette ~ The Horn Player LOVED it|