Saturday, January 29, 2011

zucchini buchim

Main Ingredients

  • 1 Large Zucchini (3 cups, 14 oz)
  • ½ tsp Salt for the Zucchini
  • ⅔ Cup Flour
  • 1 Egg
  • ⅓ Cup Water
  • ⅛ tsp Salt
  • Some Red Pepper (Optional)

Dipping Sauce



Slice 1 large zucchini (14 oz) into ¼-inch pieces. You will get about 3 cups (35 pieces).


Sprinkle ½ tsp of salt on the zucchini and mix gently. Set the mixture aside while you are making the batter.


Finely chop some red pepper. The main purpose of this is for garnishing, so it is optional.


In a mixing bowl, combine ⅓ cup of water, 1 egg, ⅔ cup flour, and ⅛ tsp of salt. Mix well.


The consistency will be a little thicker than pancake batter.


Dip the zucchini into the batter.


Place the zucchini in a generously oiled and heated pan. Keep the temperature on medium.


Place 3 or 4 pieces of chopped red pepper in the center of the zucchini on just on one side.


Fry them until one side of the zucchini becomes nicely golden brown.


Flip them over and cook them until the other side becomes golden brown.


Here are some tips for making the fritters nicely golden brown: don't fry them at a high temperature and don't flip them over too often.


To make the dipping sauce, combine 1 Tbsp of soy sauce, ½ tsp of vinegar, and ½ tsp of water. Mix well. If you don't want dipping sauce, you can add a little more salt into the batter instead.


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