Saturday, August 17, 2013

Day 3: One Week No Meat Challenge: Zucchini Hasbrowns

Day 3: Zucchini hasbrowns

You will need:

·    2 cups grated zucchini
·         2 large eggs, slightly beaten
·         2 tablespoons chopped green onion
·         1/2 cup all-purpose flour
·         1/4 cup grated Parmesan cheese
·         1/2 teaspoon salt & pepper
·         1/2 teaspoon baking powder
·         1 pinch dried oregano/basil/parsley (whatever you have on hand)
·         1/4 cup vegetable oil, or as needed
·         1 garlic clove
·         a dash of chipotle powder

1. In a large mixing bowl combine the drained zucchini, chopped green onions, basil, oregano, and/or parsley, one garlic clove, two eggs, salt, a healthy grind of black pepper, a dash of chipotle powder, and enough flour to pull it all together (about a half a cup or so).

2. Heat either your oil in a large skillet, and while heating, make sour cream sauce:

3. Place heaping spoonfuls of the zucchini mixture into the hot pan, and cooked them for about two minutes per side, or until nicely golden brown (placing them onto a sheet pan in a 250º oven in between batches to keep them warm). Serve them up with a dollop of the horseradish cream and a few lemon wedges for squeezing over them. Perfect as an appetizer, first course, or light lunch!

*note: Make sure you use small scoops, they are better small and crispy! 

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