Cheesy Zucchini

About Cheesy Zucchini

Ingredients

• Parmesan cheese, grated 100 gms
• Green zucchini 400 gms
• Refined flour 1 cup
• Salt to taste
• Black pepper powder to taste
• Eggs 2
• Milk 2 tbsps
• Breadcrumbs (panko) 75 gms
• Fresh parsley, chopped 1 tbsp
• Oil to shallow-fry

How to Make Cheesy Zucchini (Stepwise Photos)

Method

1. Take refined flour in a mixing bowl, add salt, black pepper powder, eggs and milk and whisk to a smooth batter.
2. Cut the zucchini into 5 mm thick slices, diagonally and put them in another bowl. Sprinkle salt and pepper powder and toss.
3. Mix parmesan cheese, breadcrumbs and parsley in a plate.
4. Heat sufficient oil in a non-stick pan. Dip the zucchini slices in the batter, roll in parmesan cheese mixture and add them to hot oil. Shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
5. Arrange them on serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps