Just had this for supper to use up the multitude of zucchinis we have this year! Wonderful!
Grate coarsely
4 medium unpeeled zucchini
Mix in
3 eggs, beaten
1/4 cup (2 fluid oz in a measuring cup) plain flour
1/4 t (teaspoon) garlic powder
1 t salt
1 onion, grated
Fry by tablespoonfuls in hot oiled skillet, turning once when golden brown. Arrange on platter and top with sauce.
Combine in saucepan
1 cup chicken broth (8 fl. oz)
2 T. (tablespoons) soy sauce
1 T. cornstarch
Cook and stir over low heat until thickened. Serve with rice.
Options:
Add fresh bean sprouts with grated zucchini.
Switch from Chinese to Italian meal by topping with tomato sauce and Parmesan cheese. Serve with spaghetti.
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1 comment:
That looks good! Don't have a zucchini glut around here yet but I can get at the market. We do have a lot of basil and I plan to make pesto today or tomorrow. Thanks for all the recipes.
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