Zucchini Madeleines Recipe
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Ingredients
- 4 medium-size zucchini (about 1 1/2 lb.) shredded
- 2 t. salt
- 6 T. olive oil
- 1 medium-size onion, chopped
- 1 c. flour
- 1 T. baking powder
- 5 large eggs
- 2 T. milk
- 1 1/2 c. (about 5 oz.) grated parmesan
- 1 clove garlic, minced or pressed
- 2 T. chopped fresh basil or 1 t. dried basil
- 1/4 t. pepper
How to make Zucchini Madeleines
I don't have much of a sweet tooth, so I'm always trying savory variations of popular recipes, like Tex Mex Scones and these Zucchini Madeleines. It's worth splurging to get non-stick madeleine pans to make these!
- In a large bowl, mix zucchini with salt. Let stand until limp and liquid has drained from it, about 30 minutes. Rinse well; drain, squeezing out as much water as possible.
- Meanwhile, put 2 T. of the oil into a frying an on medium-high heat. Add onion, stirring occasionally, until limp and lightly browned. Set aside.
- In a large bowl, stir flour with baking powder. In a separate bowl, whisk until blended eggs, milk, remaining oil, cheese, garlic, basil and pepper.
- Add zucchini and onion and mix well. Stir zucchini into flour mixture until evenly moistened.
- Butter and flour madeleine pans or small muffin pans. (even if you have non-stick pans)
- Spoon batter into pans, filling to rims. Bake in a 400 degree oven until puffed and lightly browned, about 15-20 minutes. Cool about 5 minutes, then invert pans to remove; use a spatula to loosen them gently, if necessary.
- Serve hot or at room temperature. Makes 2 dozen.
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