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.