Access to all articles, new health classes, discounts in our store, and more!
Background info: A common sight on summertime picnic tables in various forms, the seemingly ubiquitous zucchini (meaning, ‘small marrow’) has been enjoyed in many cuisines around the world in both fresh and fried form, such as fiori di zucca from Italy, which is the fried flowers of the zucchini plant.
Along with providing a source of prebiotics for your digestive system, zucchini is also high in antioxidants, such as zeaxanthin (one of the only two carotenoids found within the human eye), which has been found to delay or prevent age-related macular degeneration.
● ● ●
There are more and more varieties of heirloom zucchini available at the farmer’s market these days, and there’s no tastier way to prepare them than fried and served with a spicy crème fraiche sauce! This recipe is intended to be an appetizer as the zucchini is best served immediately.
- 2 large or 4 small zucchini sliced into medium/thin rounds
- Several tablespoons of stable cooking fat such as lard or coconut oil, bacon grease being my own personal favorite
- 1 cup arrowroot powder
- 1 tablespoon fresh thyme, minced fine
- 1 egg beaten and mixed with a splash of cream
- Salt and pepper
Mix arrowroot with salt, pepper, and thyme in a flat-bottomed bowl or small platter. Dredge zucchini slices first through the egg mixture, then through the arrowroot mixture on both sides. Spoon 2 tablespoons of fat into a hot skillet and then immediately set in zucchini slices (this will keep the oil from smoking), taking care not to crowd the pan.
Cook on both sides until golden brown, then set aside in a warm oven while you continue to cook the remainder. Make sure to add more fat to the skillet as needed. When all the slices are done, serve immediately with a side of crème fraiche; a couple of shakes of hot sauce mixed in will give the sauce a little kick. If you prefer, simply drizzle a bit of olive oil over the zucchini and sprinkle with a few grains of coarse Celtic sea salt.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2011 | Volume 35, Number 1
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide