**Lemon Zucchini Drops: A Delightful Culinary Creation for Appetizer Platters, Side Dishes, and Lunch Menus**
Zucchini, a versatile vegetable often associated with summer gardens and farmers' markets, takes center stage in this delectable array of lemon zucchini drop recipes. These bite-sized treats, bursting with zesty lemon flavor and the natural goodness of zucchini, offer a delightful culinary experience. Whether you're hosting a friendly gathering, seeking a vibrant addition to your lunch menu, or simply craving a tasty snack, these recipes promise to satisfy your taste buds and leave you wanting more. From classic lemon zucchini drops with a crispy exterior and tender interior to creative variations featuring herbs, cheese, and even a touch of spice, this collection caters to diverse preferences and culinary adventures. Embrace the vibrant flavors and textures of zucchini and embark on a journey of culinary delight with these delectable lemon zucchini drop recipes.
FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
- Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
- Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
- Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
- Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
- Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.
LEMON ZUCCHINI DROPS
It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!
Provided by Cindy Klein @Cindr
Categories Cookies
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
- Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
- For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
LEMON ZUCCHINI DROPS
Always looking for something new to do with zucchini...these are very good...you would never know they have zucchini in them..they are like a soft sugar/ lemon hint cookie....Delicious!!!!!
Provided by Nancy Adinolfi
Categories Cookies
Time 50m
Number Of Ingredients 16
Steps:
- 1. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used. Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3 ½ dozen cookies.
LEMON ZUCCHINI DROPS
Make and share this Lemon Zucchini Drops recipe from Food.com.
Provided by Silver Raven
Categories Dessert
Time 13m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter and sugar.
- Beat in egg, zucchini and lemon peel.
- Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
- Stir in raisins and walnuts.
- Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
- Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
- Remove to wire racks and cool completely.
- Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
- Dip the top of each cookie into the glaze or drizzle over cooled cookies.
Nutrition Facts : Calories 207.1, Fat 6.9, SaturatedFat 3.2, Cholesterol 22.8, Sodium 176.9, Carbohydrate 35.3, Fiber 0.8, Sugar 24.2, Protein 2.3
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
ZUCCHINI LEMON DROP COOKIES
Make and share this Zucchini Lemon Drop Cookies recipe from Food.com.
Provided by bayou-mimi
Categories Drop Cookies
Time 28m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream the butter and sugar.
- Beat in the eggs, zucchini and lemon peel.
- In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
- Stir in the raisins and nuts.
- Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
- Bake for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool.
- For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
- Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 276.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 30.4, Sodium 235.9, Carbohydrate 47.1, Fiber 1.1, Sugar 32.2, Protein 3.1
Tips:
- For a crispy exterior and tender interior, make sure to not overmix the batter. Overmixing can result in tough drops.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Grated zucchini releases a lot of moisture, so be sure to squeeze out any excess liquid before adding it to the batter. This will help prevent the drops from being too wet.
- Be careful not to overcrowd the pan when frying the drops. This will prevent them from cooking evenly.
- To check if the drops are done, insert a toothpick into the center. If it comes out clean, they are ready to serve.
Conclusion:
Lemon zucchini drops are a delicious and easy-to-make appetizer or snack. With their crispy exterior and tender interior, they are sure to be a hit at your next party or gathering. So next time you have some zucchini on hand, give this recipe a try! You won't be disappointed.
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