Summer is the season for bikinis, beaches, vacations, and disconnection. It is the season of music festivals, fresh watermelon and gazpacho.
Fruit is plentiful this time of year, but it’s also the best time to eat zucchini, a vegetable that has made its way into our kitchens due to its versatility.
This time The recipe couldn’t be simpler and has an Italian twist you love. you will believe it no You’ve never had these Pumpkin Pies with Parmesan made in Tuscany, once you try them, you won’t be limited to making them in the summer.
The key to achieving a crispy look is to have some patience as the zucchini loses excess water.. To do this, grate it with a coarse grater like this and lightly season the zucchini for about 20 minutes, placing them on a colander. to any cold cream, such as zucchini salmorejo.
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Stir in the egg, grated garlic clove, chopped herbs (thyme and rosemary) and grated Parmesan. Beat lightly and add the zucchini, press the zucchini before adding. keep as dry as possible. When everything is combined, add the flour, panko, breadcrumbs and a pinch of black pepper.
Fry both sides of the mixture in a hot pan with a little oil until golden brown (we can crush it with a spatula to make it look like in the photo). Once cooked, sprinkle some more parmesan and serve while hot.
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A recipe that we can use as a classic starter, for example accompanied by creamy fraiche or some yogurt sauce, or use as a main course for dinner. They are crunchy, aromatic and full of flavor. Guaranteed.
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Photos | directly to the palate
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
