The crispy, cheesy zucchini donuts that I do every summer
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Why does it work
- Salting and draining the grated zucchini removed excess moisture and prevents the donuts from becoming moist.
- Feta gives the pancakes a touch of salt content and tang.
While some gardeners fear the rush of zucchini who arrives every summer – our senior culinary editor, Leahdescribes the harvest of her zucchini as a “game of the Wack-A mole”-I’m looking forward to it with Glee. I Step zucchiniIntegrate the pumpkin in pastaand make breads and breads of Zucchini bread. I cut zucchini for SaladAdd it to lasagneand bake slices in crunchy French fries. If I want a simple snack or start -up, I make these Greek zucchini donuts that are served particularly delicious with tzatziki.
Serious food / melati citra mireja
The recipe for these donuts comes from the former serious Eats editor Carrie Vasio Mullinswho first published it on the website in 2011. Over the years, these donuts have become a summer base food in my kitchen. They are almost always the first thing I do when zucchini appears on our farmers’ market. Fresh Dill brings a herbaceous kick, a touch of ground nutmeg gives a touch of heat, and crumbled feta gives the donut a wonderfully salty, spicy taste. Although there are many fantastic opportunities to cook with zucchini, this remains one of my favorite methods. If you are with more zucchini than you know what to do, start here.
April 2011
This recipe was developed by Carrie Vasio Mullins; The top note was written by Genevieve Yam.
The crispy, cheesy zucchini donuts that I do every summer
Cooking mode
(Keep your screen awake)
For donuts:
3 Cup grated zucchini (13 1/4 ounces; 375 g) see notes
1 1/2 teaspoon Diamond crystal Kosher salt; Use half as much of the volume for table salt
6 tablespoon dill (to 1 ounce; 28 G), chopped
8 Spring onions ((5 3/4 Ounce; 163 G) white and light green parts finely chopped
1/2 teaspoon Floor nut
1 1/2 Cup Crumbled feta ((6 Ounce; 170 G)))
4 large Eggslightly beaten
1 cup All -purpose flour ((4 1/2 Ounce; 128 G) and more if necessary
Freshly ground black pepper
1/4 cup ((60 ML) Extra virgin olive oil
TzatzikiPresent homemade or bought in the shop for portion
For the donuts: Place zucchini in a sail over a sink or a large bowl, sprinkle with salt and let it sit for at least 30 minutes and up to an hour. Use a flexible spatula to press zucchini against the sides of the colander to extract liquid. Wrap vegetables in a clean kitchen towel or cheese cloth and press it to remove excess liquid.
Serious food / melati citra mireja
Put on a large bowl of dill, spring onions, nutmeg and feta. Throw to combine. Add eggs to combine. Add flour and fold with a flexible spatula to integrate. If the dough is too wet to form a pastlet, add the flour and 1 tablespoon at the same time until the dough can be shaped in a pastlet. Use a dough in pastette about 3 to 4 inches in diameter with your hands.
Serious food / melati citra mireja
Heat olive oil in a large cast iron, carbon steel or stainless steel pan over medium to high heat to shimmering. If you may work in batches, put pastets in the pan, distributed 1/2 to 1 inch. Cook on one side until golden brown, about 3 minutes. Carefully turn the pancake around and cook until the floors are golden brown about 2 minutes. Repeat this with the remaining pastettes. Serve with tzatziki.
Serious food / melati citra mireja
Special equipment
Sieve; flexible spatula; Clean kitchen towel or cheese cloth; Cast iron, carbon steel or stainless steel pan
Notes
Zucchini can be grated with the large holes of a box driver or crushed in a food processor equipped with a grid.
Make-based and storage
Remains can be cooled in an airtight container for up to 5 days. Warm up in an oven, air roast or microwave until it has heated up.
To freeze cooked donuts, arrange them in a layer on a leaf bowl lined with parchment. When you are frozen, turn to a zipper bag. Control can be heated in an oven or air roast of 350 ° F (175 ° C) from frozen oven or air roast.
