| Yield 1X: | 80.50 | oz | Allergens: | ||
| Portion: | 4 | oz | Gluten, onions | ||
| Portions: | 20.1 | ||||
| Shelf life: | 1 day | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Zucchini, ends removed, julienned | 4 | 8 | 12 | |||
| Kosher salt | 0.50 | 1.00 | 1.50 | |||
| Eggs | 4.00 | 8.00 | 12.00 | |||
| Scallions, sliced thinly | 4.00 | 8.00 | 12.00 | |||
| AP flour | 3.00 | 6.00 | 9.00 | |||
| Rice flour | 3.00 | 6.00 | 9.00 | |||
| Baking powder (teaspoons) | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix to taste |
Carefully measure and prepare all ingredients. Salt the zucchini with the first salt, and toss to combine evenly. Allow to sit at room temperature for 15 minutes for the liquid to come out of the zucchini. Transfer the zucchini to a 2″ perforated pan sitting in a 4″ pan, and press the liquid out using a second pan on top.
Combine the zucchini with the eggs and mix well.
Combine the flours with the baking powder, and mix well. Dust over the top, then mix in well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Fry in 2 oz. discs until golden brown. Season with salt and pepper, and server hot with sour cream.