ground Zucchini problem when oiled

Discussion in 'Food & Cooking' started by cookstarter, Jan 16, 2014.

  1. cookstarter

    cookstarter

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    i want to start new things in my cooking room so i wanted to create a new thing

    i want to mix meet and Zucchini and fry it with Coatings of Breadcrumbs

    before i insert the mix Dough in a little Small pieces i put the small piece at egg and after that i put it in Breadcrumbs

    and then in the hot oiled

    but! this is the problem, the Zucchini have alot of water so the piece start to get out alot of Juice because of the zucchini

    any one knows how to make the zucchini less with water? 
     
  2. koukouvagia

    koukouvagia

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    From what I understand you're trying to fry zucchini with batter or breadcrumbs right?

    Zucchini has a lot of water, you can't fix that.  What you can do is to make sure the slices are very thin and the coating of breacrumbs is thin.  I don't use breadcrumbs or egg for zucchini - the egg makes it even more wet.  Instead I only use a very thin layer of flour and fry it on high heat.  It comes out very crispy, you don't need to put more breadcrumbs on it.

    When you take it out of the oil don't put it on paper towels, that will make it soft and soggy.  Instead put it on a cookie rack with paper towels underneath the rack.
     
  3. cerise

    cerise Banned

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    Cut the zucchini into slices, sprinkle with salt and drain 20 -30 minutes. Strain under cold water, pat dry with paper towels.
     
    Last edited: Jan 16, 2014
  4. cookstarter

    cookstarter

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    but i insert the zucchini into mixer because i want to mix it with the meat
     
  5. cookstarter

    cookstarter

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    i mex the zucchini with some meat ( i want to do like Hamburger that is meat and zucchini mex together
     
  6. durangojo

    durangojo

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    After salting and letting the grated zucchini stand, you've got to squeeze the bejeebies(culinary term for wringing or pressing out as much water as possible)out of the zucchini.....make sure you grate the zucchini. Use kitchen towels to squeeze, not paper towels.....look up a recipe for zucchini fritters. I make zucchini fritters with egg, flour and either goat cheese or feta depending on how i'm pairing them....no coating or breadcrumbs, just the batter dropped into hot oil. I think that if your meat is minced fine enough you should be able to add that to the flour-egg-zucchini mix just fine....not sure how you would coat them anyway as its a batter.

    joey
     
  7. durangojo

    durangojo

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    my apologies Cookstarter as i now see that i misread your post which means i misunderstood your original question. what are you trying to achieve? are you simply trying to make a burger patty with zucchini added in? It is easily done but you still need to wring/press/squeeze all the moisture out of the zucchini first....you could also lightly toss the grated zucchini in flour before you mix it into your meat....also add the zucchini at the end. I would also recommend you do the mixing by hand, not in a mixer. The zucchini needs only to be evenly distributed. One bad side effect of mixing your meat-zucchini mixture in a mixer is that the zucchini will get 'bruised' by the paddle which will cause it to become watery. Despite zucchini being a squash, it really is fairly fragile.
    Again, sorry about any confusion from my earlier post.

    joey
     
    Last edited: Jan 17, 2014
  8. french fries

    french fries

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    I would take a spoon and remove all the seeds from the zuchini first. That removes a LOT of the moisture already. 
     
  9. cerise

    cerise Banned

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    Got it.  Grate the zucchini over a colander, and squeeze dry.  Add it to your ground beef, etc.  I buy the small zukes/summer squash, and haven't had a problem with wetness/water.
     
    Last edited: Jan 17, 2014