2 minute read
Seasonal Recipes
Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.
FRIED ZUCCHINI AND ALFALFA SPROUT SANDWICH
Eating this sandwich feels hopeful for spring, and since winter just started, we need all the hope we can muster. Tender zucchini, lightly fried with a big handful of sprouts, makes for a light vegetarian lunch or dinner. Serves 2.
Ingredients:
❑ 1 zucchini, cut into 1/2-inch rounds ❑ 2 Tbsp flour ❑ Salt and pepper, to taste ❑ Oil, for frying ❑ 1 garlic clove, grated ❑ 1/4 cup cream cheese ❑ 4 slices fresh whole-wheat bread ❑ ½ cup alfalfa sprouts
Sliced zucchini
Zucchini tossed with seasoned flour Assemble the sandwich
Instructions:
1. Season flour with salt and pepper, then toss zucchini in seasoned flour until evenly coated. In a skillet, heat 1/4 inch of oil over medium-high heat. Oil is at temperature when the end of a wooden spoon bubbles when placed in the pan. Cook zucchini in batches until both sides are brown, about 3 minutes per side.
2. Mix garlic clove and cream cheese, then season to taste with salt and pepper. Smear seasoned cream cheese over the slices of bread, then place alfalfa on two slices and fried zucchini on the other two slices and make into a sandwich that is sliced and halved diagonally. n
Fry the zucchini
Browned zucchini
Fried Zucchini And Alfalfa Sprout Sandwich
PHOTOS: Sydney Keddy
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