I had a nice lunch prepared for a friend who couldn't make it - salmon with cashew nuts (this is a simple recipe a bit like the Monty Python favourite "rat a l'orange" - "that's basically rat with a dirty great orange stuck in its mouth"... this was a couple of slabs of marinated salmon, fried and scattered with dirty great lumps of toasted cashew nuts). I also made zucchini fritti - which are unbelievably simple and delicious. I noticed that there are an enormous number of elaborate zucchini fritti recipes involving batter, breadcrumbs, parmesan, beer, panko breadcrumbs (for those of you who really care) - and probably, for all I know there is one that uses goat curd too)
Take a quantity of zucchini - cut off any manky bits (most of the elderly zucchini in my possession are well endowed with these) and cut them into large matchsticks/batons/julienne strips - anything roughly 5cm by 1-.1.5 cm. Put in a colander and sprinkle with salt - leave for half an hour. Fill a large frying pan with a depth of oil - not very deep, but enough to cover the strips without letting them float and heat the oil. If you can afford it, use olive, but rapeseed is perfectly acceptable.
Give the zucchini strips a gentle squeeze, put on a clean tea towel to dry them off a bit, then toss them onto a floury plate, cook them in batches in the oil, allowing them to brown on both sides, turning as necessary.. Drain on kitchen paper - they stay hot for a while and are good eaten lukewarm dipped in mayonnaise - or just on their own, or as a side dish with something else. I am thinking of serving them with drinks...they are just so nice. My sons hate them.
Take a quantity of zucchini - cut off any manky bits (most of the elderly zucchini in my possession are well endowed with these) and cut them into large matchsticks/batons/julienne strips - anything roughly 5cm by 1-.1.5 cm. Put in a colander and sprinkle with salt - leave for half an hour. Fill a large frying pan with a depth of oil - not very deep, but enough to cover the strips without letting them float and heat the oil. If you can afford it, use olive, but rapeseed is perfectly acceptable.
Give the zucchini strips a gentle squeeze, put on a clean tea towel to dry them off a bit, then toss them onto a floury plate, cook them in batches in the oil, allowing them to brown on both sides, turning as necessary.. Drain on kitchen paper - they stay hot for a while and are good eaten lukewarm dipped in mayonnaise - or just on their own, or as a side dish with something else. I am thinking of serving them with drinks...they are just so nice. My sons hate them.
No comments:
Post a Comment