• Jennifer Sartell

Fried Zucchini


This recipe is so simple, it's amazing how good it tastes. Fried zucchini takes me back to my childhood. After playing outside all day with the neighbor kids; riding my bike, catching frogs, romping through the woods... I'd come in the screen door, dirty, sweaty, grass-stained, and starving. I'd hear the sizzling, spattering sound of zucchini disks frying in the pan.


The kitchen was always sweltering and somewhere the whirl of a defeated blue box fan would be circulating the hot air. The dog, an opportunist, would be laying in front of it trying to steal even a hint of cool air. I'd come in the kitchen and sneak a freshly fried zucchini disk from the paper towel lined plate and my mom would smack my hand and tell me to wash them. But not before I shoved the deliciousness in my mouth burning my taste buds all the way to the bathroom sink.


I don't know why fried zucchini is so good, but it is. It's not a particularly robust explosion of flavors, but there's something delicious about the salty-fried-crunchy exterior and the soft- comforting-zucchini interior that makes you want to eat a whole plate of them. And I have...and I regret nothing.


To make this delicious side dish, which goes best with EVERYTHING, you will need:




Ingredients:


2 Zucchini (not obnoxiously overgrown...normal size, those who have a garden you know who you are)

2 cups all purpose flour

4 eggs, whisked

high temp cooking oil (I like avocado, but you can use vegetable oil or canola oil)

salt


The process


Start by slicing your zucchini into disks. About the thickness of two quarters stacked.





Whisk up your eggs in a shallow dish.





In another shallow dish place your flour.


On medium heat, heat a quarter inch of oil (or so) in a 12 inch cast iron skillet to about 290 degrees. I know my oil is hot enough by using a very scientific method. I drop a sacrificial zucchini disk in. If it sizzles, it's ready. If not, I give it a few more minutes until it does start to sizzle. Then I know.





Assembly-line style, dip a slice of zucchini in the egg, then in the flour. Set on a plate. When you have a plateful, place them in the pan with the hot oil using long grill tongs.




Be careful you don't get splattered with hot oil. Also, they cook up fast so watch them closely. When you see the edges start to brown, (about 3 minutes) it's time to flip.




Brown the other side (about 3 minutes) and remove to a paper-towel lined plate.





Salt immediately and generously. (do not salt while in the cooking oil, this will draw moisture out of the zucchini and cause spattering)





Then start the process over.


A note about not burning the zucchini


As you remove the zucchini turn your heat way down until you're ready to put new zucchini in. The flour left in the empty pan will burn between batches and your oil will smoke. Move quickly between batches.


Also, the oil tends to get hotter as you go so they will cook quicker as you go. Adjust your heat as necessary so it takes around 3 minutes for a nice brown crust to form. You don't want the flour layer to burn before the zucchini gets soft.


Sometimes I remove a done one, then replace it with a new one, and work around the pan so there's always zucchini frying. This helps keep your oil from burning. Add more oil if your pan gets a little dry.


You have to eat them immediately, otherwise they get soggy. They are still delicious soggy, but crisp is better.

 

Fried Zucchini



Ingredients:


2 Zucchini

2 cups all purpose flour

4 eggs, whisked

high temp cooking oil

salt


  • Start by slicing your zucchini into disks. About the thickness of two quarters stacked.

  • Whisk up your eggs in a shallow dish

  • In another shallow dish place your flour.

  • On medium heat, heat a quarter inch of oil (or so) in a 12 inch cast iron skillet to 290-300 degrees.

  • Dip a slice of zucchini in the egg, then in the flour. Set on a plate. When you have a plateful, place them in the pan with the hot oil using long grill tongs. Be careful you don't get splattered with hot oil. When you see the edges start to brown, it's time to flip. brown the other side and remove to a paper-towel lined plate.

  • Salt immediately and generously.

  • Repeat until all are cooked.







103 views0 comments

Recent Posts

See All