The traditional madeleine is a small French cake baked in a special pan with shell-shaped indentations. These are a savory version that make an excellent hors d’oeuvre. I like to make them ahead because they freeze well. Just reheat at 350°F. for 8-10 minutes. These are a tasty use of the zucchinis from your Sunnyvale garden.
makes 4 dozen or more
6 medium zucchini, coarsely grated (5 cups)
1 teaspoon salt
1 cup flour
1 cup freshly grated Parmesan cheese (5 ounces)
1 1/2 teaspoons baking powder
3/4 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 tablespoons finely chopped fresh parsley
5 large eggs, well beaten
3/4 stick butter, melted
1/4 cup olive oil
Preheat oven to 350°F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour.
Sprinkle the zucchini with salt, let stand 30 minutes then place in a clean towel and squeeze out excess moisture.
In a bowl combine the flour, Parmesan, baking powder, and pepper. In another bowl with an electric mixer beat together zucchini, onion, garlic, parsley, eggs, butter, and oil. Pour this mixture into the dry ingredients and stir until well combined.
Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan.
Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner. Serve warm.