Alice Zaslavsky's Marrow Schnitzels: A Crunchy Twist on Zucchini Season
With zucchini season in full swing across Australia, many gardeners are finding an abundance of this green vegetable, often growing larger into marrows. Alice Zaslavsky, a renowned food writer, offers a creative solution with her 'marrow me' schnitzels, a playful take on the popular 'marry me' chicken trend. This recipe transforms zucchini or marrow into crispy, golden schnitzels, perfect for using up oversized produce.
Embracing the Marrow Bounty
This summer, while tomatoes may be disappointing for some Australian gardeners, zucchinis are thriving in both quantity and size. Left unchecked, zucchinis can quickly swell into marrows, changing in texture and flavor. Marrows have a thicker skin and stronger fibers, making them ideal for hearty dishes. They can be stored in a cool, dry place for weeks, similar to butternut pumpkins, giving cooks time to plan meals.
Zucchini's delicate structure requires careful cooking to prevent collapse, often using techniques like dry charring. In contrast, marrows are more robust, allowing for versatile uses such as slices, loaves, fritters, or pickles. However, watch for woodier seeds or tough skin, which may need peeling for larger specimens.
The Schnitzel Transformation
Zaslavsky's recipe leverages marrow's sturdiness by crumbing it like a traditional schnitzel. Since marrow and zucchini can be eaten raw, there's no need to worry about thorough cooking, allowing focus on achieving a glistening, golden crust. She recommends using panko breadcrumbs for their wide surface area and dry texture, which provides an extra-crispy finish. Alternatively, stale bread blitzed in a food processor can be used, optionally baked to mimic panko's dryness.
A double-crumbing technique is suggested for enhanced crunch: dip slices in seasoned flour, beaten egg, and breadcrumbs, then repeat the process. This method ensures a thick, crispy coating, though a single crumb is also acceptable. For convenience, schnitzels can be crumbed hours ahead and refrigerated until frying.
Recipe Details and Adaptations
The recipe calls for 1-1.2kg of marrow or four medium zucchinis, sliced into 1cm-thick rounds. If the skin is tough, peeling is advised. A crumbing station is set up with bowls for flour mixed with paprika, salt, and pepper; beaten eggs; and panko breadcrumbs. After crumbing, slices are refrigerated to set.
Accompaniments include a minty yoghurt sauce made with natural yoghurt, fresh mint, lemon zest, garlic, and seasonings, and a zucchini avocado salad with lemon juice, sugar, zucchini ribbons, avocado, and mint. For a plant-based version, use vegan egg replacer and plant-based yoghurt.
To cook, heat oil in a pan to 180°C and fry schnitzels in batches until deep golden brown, about three minutes per side. Drain on a rack and sprinkle with salt flakes. Serve warm with the salad and sauce. Leftovers reheat well in a cold oven set to 140°C fan until crispy.
Tips and Variations
- For larger marrows, peel before slicing to avoid tough skin.
- Use a speed peeler for quick zucchini ribbons in the salad.
- Substitute mint with dill, parsley, or chives in the yoghurt sauce if needed.
- Grate extra zucchini into the sauce for a tzatziki-like twist.
- Ensure oil is hot enough by testing with a panko crumb; it should turn golden in 5-10 seconds.
This recipe showcases how to make the most of seasonal produce, turning potential waste into a delicious, crunchy meal. Whether using zucchini or marrow, these schnitzels offer a fun, vegetarian alternative to traditional dishes, perfect for summer dining.
