I could name any number of reasons, really, for neglecting to write. Busyness. Work. Life events. Beautiful weather. :o) But I do notice that writing on here helps me...getting out the things that are stuck in my head seems to improve my mood. So, I'll work on it!
Anyway, back to the subject at hand: zucchini.
We have a larger-than-we-have-ever-had garden this year, and the zucchini and tomatoes are TAKING OFF! I went over this morning to check on it...and picked two very-ready zucchini.
First produce of the year!
So what's part of our dinner tonight? Fried Zucchini, recipe courtesy of Giada De Laurentiis.
I know, I know. How in the world is fried zucchini a somewhat healthful thing to eat? Well, it's a vegetable..low in calories...no fat...good source of protein, Vitamin C, and several other vitamins and minerals. And don't let the word "fried" fool you. These are pan-fried in olive oil, not deep-fried in another horrible-for-you oil. So, I let this one go for a sometimes food. Just like Cookie Monster and his cookies.
Fried Zucchini
- Olive oil, for frying
- 1 3/4 cups grated Parmesan
- 1 1/2 cups Panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini (or the equivalent), cut into 3-inch long by 1/2-inch wide strips
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the Panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the Panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Hopefully these two silly kids won't mind that I cut up their new toys.
1 comment:
Yummy, Beth. I'm taking our first zucchini to the mountains for a family weekend. I've never been fond of zucchini all by itself. I like it in soup and recently Mariellen got me into putting it in my lasagna. But, your recipe sounds so good, you inspired me to try it. Otherwise I was sort of going to say, "Here, do what you see fit with this." to my mother-in-law. :-) Now I have a plan! Thanks!
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