Tuesday, July 26, 2011


Fried zucchini is one of my favorite summer foods, as it's easy to make, has little mess & effectively uses up garden surplus.  I start by putting flour and crumbed club crackers into separate ziplocs and beating together egg, buttermilk & S&P (1 part milk to 2 parts egg).  How much of each ingredient depends on how much zucchini you have; a cup of flour, a sleeve of crackers and an egg is enough to do 1 moderate size zuch.
 Slice up the zucchini, toss it in the flour ziploc & shake until they're completely coated - knock off excess flour.  Then, flop the slices into the egg mixture & let them rest in there for a little while.  They should come out without any flour spots.  Scoop them out with a fork (no stabbing!) or something else that's scoop-like & put them in the cracker ziploc.  Bounce the slices about until they're coated & set aside until you've finished.

Heat up a large skillet and use your preferred frying liquid.  I use butter, lots and lots of butter :-)  Put the slices in once the pan's hot enough for them to sizzle right off and keep the heat around medium.  Don't bother'em, just let'em cook.  Once they're brown on one side, flip and repeat.  Should take about 15 minutes depending on the thickness of the slices. Plate & serve.  Be careful with larger zuchs, the larger seeds seem to store heat & can really burn.

Mine are simple, I'm sure you could add Tabasco sauce, chili powder, paprika, etc to liven up the taste.  Consider this as a good starting point for a summer classic & enjoy. 


Breda said...

I may try this with eggplant!

Chasing Freedom said...

I've never tried eggplant, but it does work well with yellow squash. Might have to try that myself!