Delicious Zucchini Madelaines Recipe
Are you looking for a scrumptious appetizer that’s perfect for entertaining and makes the most of zucchini’s seasonal bounty? Look no further than these delightful Zucchini Madelaines, a recipe cherished from Sunset Magazine and a family favorite of mine. This dish is ideal for serving with a variety of munchies or alongside a bowl of your favorite soup. And the best part? These madelaines freeze beautifully, making them a convenient option for any time you need a quick snack or a delicious addition to a meal.
Ingredients:
- 4 cups shredded zucchini
- 2 teaspoons salt
- 6 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 large eggs
- 1 cup milk
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
Instructions:
-
Prepare the Zucchini:
- Begin by placing the shredded zucchini in a large bowl and sprinkling it with salt. Mix well and let it stand for about 30 minutes. This will allow the zucchini to become limp and release its moisture.
-
Drain the Zucchini:
- After the zucchini has rested, rinse it thoroughly under cold water to remove excess salt. Drain the zucchini and press it between paper towels or use a clean kitchen towel to squeeze out as much moisture as possible. This step is crucial to ensure your madelaines have the right texture.
-
Cook the Onion:
- While the zucchini is draining, heat 2 tablespoons of olive oil in an 8-10 inch frying pan over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion is limp and lightly browned. This should take about 10 minutes. Once cooked, set the onion aside.
-
Mix the Dry Ingredients:
- In a large bowl, combine the flour and baking powder. Stir to ensure they are evenly mixed.
-
Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, the remaining 4 tablespoons of olive oil, Parmesan cheese, minced garlic, fresh basil, dried basil, and black pepper until well blended.
-
Combine All Ingredients:
- Add the drained zucchini and cooked onion to the egg mixture, stirring until well combined. Then, fold the zucchini mixture into the flour mixture, mixing just until everything is evenly moistened. Be careful not to overmix to ensure light and airy madelaines.
-
Prepare the Pans:
- Preheat your oven to 400°F (200°C). Butter and flour your madelaine pans thoroughly, ensuring they are well greased to prevent sticking. Spoon the batter into the pans, filling each well to the rim.
-
Bake:
- Place the pans in the preheated oven and bake for 15 to 18 minutes, or until the madelaines are puffed and lightly browned. The baking time might vary slightly depending on your oven and the size of your pans, so keep an eye on them.
-
Cool and Remove:
- Allow the madelaines to cool in the pans for about 5 minutes. Then, gently invert the pans and use a spatula to help loosen the madelaines if needed. If you’re using only one pan, make sure to wash, dry, butter, and flour it again before baking the next batch.
-
Serving and Storage:
- Serve the madelaines warm or at room temperature. If you’re preparing them ahead of time, let them cool completely, then wrap them airtight and refrigerate for up to 24 hours. For longer storage, freeze them. To reheat, place the thawed madelaines in a single layer on a baking sheet and warm them in a 350°F (175°C) oven for about 5 minutes, or until heated through.
Enjoy these Zucchini Madelaines as a delightful appetizer, a tasty bread alternative, or a flavorful companion to soups and salads. They’re sure to become a favorite in your recipe repertoire, perfect for large gatherings or cozy family meals! 🌟🍴
