| Cuisine: Mediterranean | Type: Side Dish | Serves: |
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Source:
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Sunset Magazine/July 1987 |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve as a side dish |
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Ingredients:
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3 medium-size zucchini (about 1-1/2 lb), shredded 2 tsp salt 6 tbs olive oil 1 medium-size onion, chopped 1 cup flour 1 tbs baking powder 5 large eggs 2 tbs milk 1-1/4 cups freshly grated Parmesan cheese 1 clove garlic, minced or pressed 2 tbs chopped fresh basil leaves or 1 tsp dried basil 1/4 tsp pepper |
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Instructions:
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Makes 3 dozen madeleines. In a large bowl, mix shredded zucchini with salt. Let stand until zucchini is limp and liquid has drained from it, about 30 minutes. Rinse zucchini well and drain, squeezing out as much water as possible. Meanwhile, pour 2 tablespoons of the oil into frying pan on medium high heat. Add onion and cook, stirring occasionally, until limp and slightly browned, about 10 minutes; set aside. In a large bowl, stir flour with baking powder. In a separate bowl, whisk together until blended eggs, milk, remaining oil, cheese, garlic, basil, and pepper; add zucchini and onion and mix well. Stir zucchini mixture into flour mixture just until evenly moistened. Butter and flour madeleine pans or tiny muffin pans. Spoon batter into pans, filling to rims. Bake in 400° oven until puffed and lightly browned, about 15 minutes. Cool about 5 minutes, then invert pans to remove madeleines; use a spatula to loosen them gently, if necessary. Repeat process until all are cooked. Serve madeleines hot or at room temperature. If made ahead, let cool, them wrap airtight and chill up to 24 hours, or freeze for longer storage. To reheat, lay madeleines (thawed, if frozen) in a single layer on baking sheets and heat at 350°F about 5 minutes. |
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Related recipes:
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None |
2001-03-10