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Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Panko Fried Zucchini

  • Chipotle Ranch

Panko Fried Zucchini

Ingredients:

1/2 C Milk

1/2 C Flour

2 large eggs

3/4 C Panko Bread Crumbs

Grapeseed or coconut oil (vegetable oil works too)

Fresh zucchini (2 medium, sliced 3/8” thick on the bias)

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Silver Spring Chipotle Ranch

Sheet pan lined with parchment paper

Baking dish lined with paper towels

Toothpicks

Directions:

1. Combine milk and 1 tsp Silver Spring Chipotle Ranch in a small bowl. Set aside.
2. Combine flour, paprika, onion powder, salt and pepper in a medium bowl. Set aside.
3. Crack eggs in a small bowl along with 1 TBS milk and beat until yolks are thoroughly combined with whites. Set aside.
4. Pour 1/2 a cup of panko bread crumbs in a medium bowl or plate. Set aside.
5. Slice zucchini 3/8” on the bias (you can do straight slices as well - consistent thickness is most important)
6. Fill medium sauce pan with 3/8 inches of oil. Turn on heat to low.
7. Set up ingredients on your countertop in the following order: 1. zucchini, 2. milk mixture, 3. flour mixture, 4. egg, 5. Panko. Place sheet pan lined with parchment at the end of the line.
8. Unless you don’t mind getting your fingers extremely sticky and coated with ingredients, use a toothpick (or a fork) to handle zucchini slices. Take a slice of zucchini and dip it into the milk mixture. Let excess fall back into the bowl. Next, lightly coat zucchini with flour mixture. Tap or rub off excess flour - you want a thin coat. Dip zucchini in egg mixture and coat completely. Allow excess to drain back into the bowl. Finally, thoroughly coat zucchini with panko on all sides. Place on sheet pan lined with parchment. Bread all zucchini slices before frying.
9. Turn heat to medium and wait a few minutes until oil gets to temperature. Test heat by placing a crumb of panko in the oil. It should bubble but not turn brown instantly. Adjust heat if necessary.
10. Fry breaded zucchini 4 to 6 at a time. Watch for browning about half way up the side, then flip. Remove from heat when golden brown and drain on paper towels. Serve with Silver Spring Chipotle Ranch.

Serves: 4

Recipe courtesy: Silver Spring Foods, Inc.