Tuesday, May 5, 2015

Talapia, Zucchini Pancakes, and Zucchini Bread

We gathered zucchini from our garden today and I decided to make zucchini bread and zucchini pancakes. The recipe for the talapia is easy and delicious.  I don't really have a recipe, I just used some herbs from our garden and pan fried it in a little (2 T. ) canola oil (about 3-4 minutes per side). When the fish is done on one side, flip the fish and add about 2 T. butter to the pan and spoon the butter over the fish for the last 3 minutes. Add about 2 teaspoons fresh thyme.  I put sprigs of dill on the fish after I plated.

Ingredients for the Zucchini Bread (makes two loaves) Recipe online here
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1.Grease and four two 8" X 14" pans. Preheat oven to 325 degrees F (165 degrees C)
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake 40 - 60 minutes, until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.

Ingredients for the zucchini pancakes
1 1/2 cups of grated zucchini (You might want to squeeze out the juice from the zucchini in a clean kitchen towel
1 egg
1/2 cup flour
salt and pepper
1 cup bread crumbs or panko crumbs
Mix all ingredients together and make into pancakes. Let sit for about 10 minutes. Dust both sides with the bread crumbs and fry in canola oil on both sides until golden brown.

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