Cornmeal Bagels Recipes Recipe For Zucchini

ZUCCHINI BAGELS (LOW CARB, KETO)

Steps:

• Preheat oven to 400°F. Line a large baking sheet with silicone baking mat.
• Wring dry the zucchini in small batches, using a cheesecloth. You should be left with 2 cups of shredded zucchini.
• In a large bowl, add zucchini, coconut flour, baking powder, and eggs. Mix until everything is evenly combined.
• In a microwave-safe bowl, add cheese. Melt cheese in microwave. This should take about 1 minute to completely melt. You should melt the cheese in 20 second intervals so that you don't risk burning or overcooking the cheese. Stir after each interval, until cheese is completely melted and uniformly smooth.
• Add zucchini batter and melted cheese into food processor and pulse until evenly combined. You can also do this by hand but it will take more effort.
• Pack batter into a 1/3 cup measuring cup. Turn the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup.
• To shape bagels, use one finger to create a hole in the center. Then slowly widen and stretch out the hole. Use your hands to round the edges and top of the bagel. When you are finished, the bagel should be about the size of a cake donut. Smooth the surface of the bagel the best you can.
• Sprinkle surface of bagels generously with everything bagel seasoning.
• Bake bagels for about 22-28 minutes or until tops are golden brown.
• Store any uneaten bagels in fridge or freezer. Reheat in oven or toaster oven.

GLUTEN FREE CORNMEAL-CRUSTED ZUCCHINI

Steps:

• Prepare two small bowls, one containing the beaten eggs or milk, and the other containing the stirred mixture of cornmeal and sugar. Slice the zucchini and dip each slice into the eggs, one at a time, then dredge through the cornmeal mixture. Lay each coated slice into the hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side (this process should only take 2-3 minutes). Keep the oil hot, but be careful that it does not overheat and burn the batter. The idea is to fry quickly at high heat so that the batter does not simply absorb the oil and become mushy. Add oil as needed, and replace the oil entirely if it becomes browned during the process. Remove the fried slices to a paper towel-lined plate to cool while finishing the remaining slices. Serve warm.

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

CORNMEAL ZUCCHINI FRITTERS

Steps:

• Grate two rinsed medium zucchini with the large holes of a box grater.
• Squeeze the excess moisture from the grated zucchini by wrapping it in a clean dish towel and gently pressing the extra liquid out.
• Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.
• Transfer zucchini to a large bowl and add egg, cornmeal, honey salt, pepper, garlic powder, mustard powder and red pepper flakes. Stir with a wooden spoon to incorporate all ingredients.
• Use a cookie scoop or a spoon to transfer fritter batter to heated skillet. Allow fritters to cook 2-3 minutes until golden brown and crispy on the bottom. Flip and cook an additional 2-3 minutes until browned and crispy on the other side.
• Transfer cooked fritters to paper towel lined plate to drain excess oil.
• In a medium bowl, combine yogurt, lemon juice, salt, pepper, garlic powder and dill. Using a fork or small whisk, stir until all ingredients are incorporated.
• Serve fritters warm with yogurt dill sauce on the side for dipping.

ZUCCHINI-CORNMEAL PANCAKES

Steps:

• Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

NEW YORK BAGEL RECIPE

Steps:

• Place the cool water in a large bowl and stir in 1 tablespoon of honey.
• Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
• Stir in the flour, mixing until a stiff, shaggy dough forms.
• Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic.
• Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
• Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.)
• Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
• Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape.
• Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
• Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly).
• Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side.
• Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
• Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper.
• Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).

EVERYTHING-BAGEL ZUCCHINI FRIES

Steps:

• Spread cornstarch in a shallow dish. Place egg whites in a second shallow dish.
• Combine sesame seeds, dried garlic, onion flakes and poppy seeds in a third shallow dish. Spoon 3 tablespoons of the mixture into a small bowl; stir in salt and reserve. Stir panko into the remaining sesame seed mixture in the dish.
• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the zoodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the zoodles in a single layer, spaced evenly, on the prepared baking sheets. Coat with cooking spray.
• Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with the reserved sesame seed mixture.
• Meanwhile, whisk cream cheese, water, sour cream, chives and vinegar in a small bowl; serve with the zucchini fries.

CORNMEAL BAGELS

Steps:

• In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
• Add very warm water (120-130°) and oil to flour mixture.
• Add egg.
• Blend at low speed until moistened: beat 3 minutes at medium speed.
• By hand, gradually stir in enough remaining flour to make a soft dough.
• Knead on floured surface until smooth and elastic, 3 to 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
• Punch down dough.
• Divide into 4 parts.
• Divide each part into 3 pieces.
• On lightly floured surface, shape each piece into a smooth ball.
• Punch a hole in the center with a finder.
• Pull dough gently to make a 1 to 2-inch hole.
• Heat 2 quarts of water and 2 tablespoons sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once. Remove with slotted spoon.
• Place on greased cookie sheet.
• Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
• Preheat oven to 375°F degrees.
• Bake at 375° for 20 to 25 minutes until golden brown.
• Remove from cookie sheets: cool.

CORNMEAL BAGELS

Steps:

• Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
• Heat water to warm (120° to 130°F) and add it and the oil to flour mixture. Stir to combine. Add egg and stir to combine.
• Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
• Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.
• Hand knead dough a few times until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Heat oven to 375°F. Line rimmed baking sheets with parchment paper.
• Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.
• Punch down dough and divide it into 12 equal pieces.
• Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
• Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
• Place drained bagels on baking sheets.
• If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
• Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
• Transfer bagels to a wire rack to cool completely.

ZUCCHINI CORNBREAD

Steps:

• Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
• Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
• Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
• Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
• Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
• Bake in a preheated oven for 60 minutes.