Zucchini Madelines
3 med. size zucchini (about 1 1/2 lbs.), shredded 2 tsp.
salt 6 Tbsp. olive oil 1 med. onion, chopped 1 cup all
purpose flour 1 Tbsp. baking powder 5 lg. eggs 2 Tbsp. milk
1 1/4 cup (about 5 oz.) freshly grated Parmesan cheese 1
clove garlic, minced or pressed 2 Tbsp. chopped fresh basil
OR 1 tsp. dried basil
1/4 tsp. pepper
In a large bowl, mix shredded zucchini with the salt. Let
stand until zucchini is limp and any liquid has drained out
of it, about 30 minutes. Rinse zucchini well and drain,
squeezing out as much water as possible. Meanwhile, pour 2
tablespoons of the oil into a 8-10 inch frying pan on medium-
high heat. Add onion and cook, stirring occasionally, until
limp and lightly browned, about 10 minutes; set aside. In a
large bowl, stir flour with the baking powder. In a separate
bowl, whisk together until blended; eggs, milk, remaining
olive oil, cheese, garlic, basil, and pepper. Add zucchini
and onion and mix well. Stir zucchini mixture into flour
mixture just until evenly moistened. Butter and flour
Madeleine pans (1 1/2 to 2 tablespoon size) or tiny muffin
pans (about 1 1/2 inch diameter). Spoon batter into pans,
filling to rims. Bake in a 400 degree oven until puffed and
lightly browned, about 15 minutes for 1 1/2 tablespoon size,
18 minutes for 2 tablespoon size, 20 minutes for small
muffins. Cool about 5 minutes, then invert pans to remove
Madeleines, use a spatula to loosen them gently, if
necessary. (If using only one pan, wash, dry, butter and
flour it again before refilling to bake the next batch.)
Serve Madeleines hot or at room temperature. If made ahead,
let cool thoroughly then wrap airtight and chill up to 24
hours, or freeze to store longer. To reheat, lay Madeleines
(thawed, if frozen) in a single layer on 2 baking sheets, 12
x 15 inch size, and place in a 350 degree oven until warm in
centers, about 5 minutes. Makes 3 dozen.
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