Zucchini Madeleines

Recipe Ingredients

3 tablespoons	45ml	Melted butter
1 tablespoon	15ml	Onion - coarsely grated (small)
2 tablespoons	30ml	Eggs (large)
3 tablespoons	45ml	Heavy cream
1 teaspoon	5ml	Creole or Pommery coarse-grain mustard
2		Garlic cloves - minced
3 tablespoons	45ml	Chopped fresh basil
1 teaspoon	5ml	Kosher salt
		Freshly-ground black pepper - to taste
1		Cayenne
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Baking powder
3 cups	711ml	Coarsely-grated zucchini - (firmly packed)
		= (abt 5 to 6 medium)
1 1/2 cups	355ml	Grated Gruyère

Recipe Instructions

Heat the oven to 400 degrees. Use the melted butter to generously butter 3 madeleine tins; set them aside.

Place the grated onion in a kitchen towel and wring out the excess liquid. Set aside.

Combine the eggs, cream, mustard, garlic, basil, salt, black pepper and cayenne. In a separate bowl, combine the flour and baking powder, then stir the flour mixture into the egg mixture. Add the zucchini, onion and cheese and mix very well.

Spoon the batter into the prepared tins, filling each indentation to the edges. Bake 25 minutes, or until puffed and golden brown (centers will still be moist). (This is the cooking time using traditional madeleine tins. For nonstick tins, bake for about 20 minutes; for silicone molds, bake for 28 minutes.)

Use a small offset spatula or knife to immediately loosen the madeleines and turn them out of the tins. Serve warm.

This recipe yields 36 madeleines.

Each madeleine: 51 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 21 mg. cholesterol; 86 mg. sodium.

Source:
The Los Angeles Times, 08-18-2004

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