Fried Zucchini

It’s been one of those days when I’ve been busy, but unless you want to hear the details about cleaning bathrooms, I don’t have anything to post about.

However, Dad’s garden is continuing to produce bountifully, and for dinner tonight we had fried zucchini.  And fry sauce.  With watermelon for dessert.

So, I know there’s as many recipes for fried zucchini as there are people who fry zucchini, but I have to say, I’m pretty impressed with myself.  I don’t really know how to fry food–I don’t know what temperature the oil should be at, I don’t know what the consistency of the batter should be like, and I don’t know the best methods for putting the food into and taking it out of the oil.    This is probably a good thing.

Today’s fried zucchini is my very first attempt ever at deep fat frying something without someone looking over my shoulder.  And I’m happy with how it turned out:

Okay, the picture’s not that great, but you get the idea.

To make this, I took one large (and I mean ginormous) zucchini, and cut it into wedges.  The batter is 1 c plus a bit of flour, 1 c milk, 1 egg, 1/2 tsp of salt, and 1 c milk.  I also put some Mrs. Dash in the batter, and used a wire whisk to mix it all up.

I heated the oil until dropping water in it made it spit and sputter, then I coated the zucchini in the batter.  I found the easiest way to do that was to put the wedges in the batter and stir them around.  I the fried them until they were golden and crispy.

I probably should have cut the zucchini a bit smaller, because some of the larger pieces weren’t done, but live and learn, right?

As for the fry sauce…if you don’t live in Mormon-dom (Utah, and parts of Idaho and Nevada) or have never visited a Mom-and-Pop fast food joint in that area, there’s a good chance you don’t know what you’re missing out on.  Fry sauce is simply a mixture of one part ketchup and two parts mayonnaise, and is quite frankly, delicious with all things fried.

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