Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Grate the zucchinis and place them in a mixing bowl.
2. Add the Parmesan cheese, flour, eggs, salt, black pepper, garlic powder, onion powder, paprika, oregano, basil, and thyme to the bowl.
3. Mix all the ingredients together until well combined.
4. Heat the vegetable oil in a frying pan over medium heat.
5. Using a tablespoon, scoop the zucchini mixture and drop it into the hot oil.
6. Use tongs to turn the korbáčik over and cook until golden brown on both sides.
7. Remove the korbáčik from the pan and place them on paper towels to drain excess oil.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 20 korbáčik
Nutritional information:
Per serving (1 korbáčik):
Calories: 70
Fat: 5g
Carbohydrates: 3g
Protein: 4g
Substitutions for ingredients:
- You can use any hard cheese instead of Parmesan cheese.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped herbs like parsley, cilantro, or dill to the mixture for extra flavor.
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Add chopped bacon or ham for a meaty version.
Tips and tricks:
- Squeeze out any excess water from the grated zucchinis before adding them to the mixture.
- Don't overcrowd the frying pan, cook the korbáčik in batches.
- Use a non-stick frying pan to prevent the korbáčik from sticking.
Storage instructions:
Store the leftover korbáčik in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the korbáčik in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the korbáčik on a platter with a dipping sauce like marinara sauce or ranch dressing.
Garnishes:
Garnish the korbáčik with chopped herbs like parsley or chives.
Pairings:
Pair the korbáčik with a salad or soup for a complete meal.
Suggested side dishes:
Serve the korbáčik with roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the korbáčik falls apart while cooking, add more flour to the mixture to bind it together.
- If the korbáčik is too dry, add more grated zucchini to the mixture.
Food safety advice:
- Make sure the oil is hot enough before adding the korbáčik to prevent them from absorbing too much oil.
- Use a food thermometer to check the internal temperature of the korbáčik, it should be at least 165°F.
Food history:
Korbáčik is a traditional Slovakian dish made with grated potatoes, flour, and eggs. This recipe is a variation of the original dish using zucchinis instead of potatoes.
Flavor profiles:
The korbáčik has a crispy exterior and a soft interior with a savory and cheesy flavor.
Serving suggestions:
Serve the korbáčik as an appetizer or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Slovak