CHILDREN’S RECIPE: Zucchini Fries
Ingredients:
3 cups Blended Canola/Olive Oil
1 Zucchini, peeled and cut ¼” sticks
2 cups Flour
4 Eggs
2 tbsp Water
2 cups Panko Breadcrumbs
2 tbsp Parmesan Cheese, grated; to garnish

Method of Preparation:
Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 350F. Whisk eggs with water in a bowl. Place flour and breadcrumbs on separate dishes. Dip zucchini in flour, then egg wash, coating evenly; allowing any excess egg wash to drip off. Then dip in breadcrumbs twice. Fry zucchini sticks in hot oil rotating frequently until golden brown, about 3 minutes. Use a slotted spoon and transfer to paper towels to drain. Plate, garnish with cheese and serve.

FAMILY RECIPE: Zucchini Pad Thai, Carrot, Ginger, Cucumber, Radish, Toasted Almonds
Ingredients:
2 tbsp Olive Oil
1 cup Zucchini, julienned
1 cup Carrot, julienned
½ cup Cauliflower, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Scallions, chopped
2 tbsp Shallots, chopped
1 Egg White
¼ cup Fish Sauce
¼ cup Rice Wine Vinegar
1 cup Rice Noodles
1 tbsp Almonds, toasted
¾ cup Mushroom/Vegetable Stock
Salt, Pepper to taste
2 tbsp Cilantro to garnish
Pea Shoots to garnish
2 Scallions, sliced thin; to garnish
2 tsp Lemon, juice of
¼ cup Cucumber, peeled and sliced thin; to garnish
½ cup Daikon Radish, sliced thin; to garnish
½ cup Black Radish, sliced thin; to garnish

Method of Preparation:
No soaking is necessary for fresh rice noodles. Just blanch the noodles 1-2 minutes in boiling water to soften them, then drain. Refresh with cool water and drain again. Set aside. For dried rice noodles, put the noodles into a bowl and cover with boiling water. Soak for 1-5 minutes or until they are soft, then drain. Refresh with cool water and drain again. Set aside.

In a pan, heat olive oil over medium-high heat, until hot and shimmering. Add zucchini and carrots, cook, stirring frequently about 3 minutes. Add par-cooked cauliflower season with salt and pepper, cook, stirring frequently about 2 minutes. Add the ginger, garlic, scallions, shallots, egg white, fish sauce and rice wine vinegar. Cook, stirring frequently about 3 minutes. Add rice noodles, almonds, stock and season with salt and pepper. Add cilantro, pea shoots, scallions and lemon juice; stir until combined, remove from heat. Plate and garnish with cucumber and radish.