Fried Zucchini
Good news everyone! I’ve harvested my first Zucchini! I thought about saving it, and putting it in a stir fry, but I decided that I’d make something that I could see my family really enjoying instead. They don’t mind it in the stir fry, but they certainly weren’t a fan of it either.
hat particular evening, Daniel was doing the main course, which was a whole chicken. So I decided I’d make the sides. We have so much fun cooking together, and now that Daniel isn’t working as much, we have time to pan and cook dinner together, and its probably my favorite time of the day now.
Anyway, while Daniel moved the whole chicken from the croc pot to the oven to get a bit of color on it, I knew that meant it was my time to start the zucchini. After all, I still needed to batter it, which I’ve learned a few things in the process.
- Next time try a different battering method, like a liquid batter
- Double batter it
- Let them dry on a rack instead of a plate with a paper towel
When I get another zucchini I’ll try these methods and see if they taste any better. These ones didn’t taste bad, but I think with a few changed they could taste better.
My methods this time went as follows:
Ingredients:
1 Zucchini
2 Eggs
1/2 cup Flour
Garlic Powder, Onion Powder, Salt, Pepper
Fat/Oil for Frying (I used Lard)
Directions:
Add Oil/Fat to pan or pot. I used a cast iron skillet. Set on Low while you prep your zucchini.
Crack 2 eggs in a bowl and mix, and on a plate or bowl add flour and seasonings, and mix.
Slice up your Zucchini and dip in egg and then flour. Repeat for all slices.
When your ready to fry turn heat up a bit and wait for it to heat up. You should hear sizzling as soon as you add your veggie in the oil/fat.
Let cook for 3-5 minutes, turn wen it gets brown to your liking (I waited for a golden brown color before flipping). Cook for additional few minutes to let the other size get some color. Repeat for all the slices.
Serve with homemade Ranch, or your favorite dipping sauce and enjoy!
