Extended Family Recipes

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August 29, 2007

Mom's Imitation Crab Cakes a.k.a. Zucchini Latkes

Recipe from GillianIvy



Now these are one of my favorites. They aren't crab cakes at all. Instead, it's zucchini. Gives it the right texture and a great vegetarian dish. Well, except that there's eggs, so it's not a vegan dish. I tried making some recently, but forgot to pat the grated zucchini dry, so they were kinda soggy. So don't forget to do that.

  • 1 large Grated Zucchini (patted dry)
  • 2 Eggs
  • 1 cu. Bread Crumbs (I like to use Progresso Italian Seasoned), or more to desired consistency
  • 1 tbsp. (or more, season to taste) Old Bay Seasoning (or other seafood spice)

    In a large bowl combine all ingredients and make into patties. Fry 'em up. Simple as that. And very yummy. You can deep fry, pan fry or put them in the oven with oil on top. The least fatty way might be to bake with non-stick spray, but who wants least fatty? Serve with your favorite seafood sauce, I like to use ketchup.

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    August 25, 2007

    Michael Rosse's Zucchini Fritters

    Recipe from GillianIvy




    I received this recipe as a comment from Moria's friend Michael Rosse. Thanks Michael! Can't wait to try it.




    "I've got zucchini growing like crazy in my garden right now. I get so much I give alot of it away. I can't wait to make this recipe.

    Here's my favorite thing to make with Zucchini- it is Indian and it is addictive as hell. I think the FDA may need to ban Turmeric, because the stuff is like crack (that is, if crack were actually really GOOD for you)." --Michael Rosse


    Zucchini Fritters
    from Madhur Jaffrey's "World of Middle East Vegetarian Cookbook"

    For the fritters:

  • 3 medium sized zucchini (1 to 1-1/4lbs.)
  • 1 Green chili (or to taste- I add 4)
  • 3 tbsp. minced onion
  • 1 tbsp. ground fresh ginger
  • 2 tbsp. miced Chinese parsley
  • ½ cup chickpea flour
  • Vegetable oil for deep frying (I mix smoked olive oil with peanut oil-it's goood)

    for the sauce:

  • 5 tbsp. vegetable oil from frying
  • 1 cup juice squeezed from grated zucchini
  • 2 medium onions, very finely minced
  • ¼ teaspoon turmeric (I use considerably more, however)
  • cayenne pepper to taste
  • 1 tsp. ground cumin
  • 2 tsp. ground coriander
  • ½ pound tomatoes, finely minced
  • 1 cup heavy cream
  • ½ tsp. garam masala
  • ¼ 1/3 tsp. salt

    Wash, trim and grate the zucchini into a bowl and add salt, set aside for 1/2 hr. Squeeze the water out of the zucchini by pressing between your palms. save the water for the sauce. add chili, ginger, onion, parsley and chickpea flour, mix real good and roll into patties or balls (like falafel). You should have 16 of them. In a sizable frying pan, fill up to about 1 1/4 in. with cooking oil. gently drop each fritter in and cook until golden brown ( I turn them 15 mins. until very crispy, then dry them on a paper towel )

    Use 5 tbsp of the oil used for cooking to make the sauce. Use a 10 inch skillet or pan over med. flame. throw in onions, cook 7-8 mins., then throw in everything else gradually, from the juice, to the tomatoes, the spices and the fritters themselves. serve immediately.

    Thanks Michael for sharing! :D

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    August 24, 2007

    Ginny's fried chicken

    Recipe from Ginny



    2 cups Bisquick
    1 cup corn meal
    1/2 cup potato flakes
    3 eggs
    1/2 cup milk [or buttermilk]
    your favorite frying pieces [I like boneless chicken breasts]
    wesson oil for frying

    pre-heat large skillet and add wesson oil [it does not produce as much smoke while frying as some do].
    mix first 3 ingredients on a plate.
    mix eggs and milk in a bowl and beat well.
    rinse chicken pieces in cold water. Dip into milk/egg mixture to coat.
    dredge through dry mixture, turning and coating well on all sides.
    place chicken into hot pan. brown well on all sides. Test for doneness with a fork.
    [only clear liquids run from well done chicken].

    serve with mashed potatoes and corn on the cob!

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