Posted by Tim Vidra / Friday, July 13, 2012
Recipe: Fried Zucchini
You remember my Iron-Skillet Steak recipe to help launch Sarah Copeland's The Newlywed Cookbook back in February, right? Well, this has more and more become a cookbook that makes it off the shelf and right up next to the stove while I am cooking, as it is filled with beautiful and delicious recipes!
After seeing a recent post from Sarah on her fried zucchini, and with the the abundance of this vegetable right now, in the height of its season, I had to take my turn at humbly trying to mimic her version with a local Richmond flair!
Ingredients:
- 2 medium firm and freshly picked zucchinis, cut "fry" size
- 1 large egg, beaten
- 1/2 cup beer (is there anywhere in RVA that Hardywood is not getting press?)
- 3/4 cup of all purpose flour
- Sea salt
- Spicy mayo (see recipe below)
Directions:
Heat oil in a pan (preferably cast iron) over medium high heat. As always, hot oil should be used with caution — I recommend having all other steps complete so oil is not sitting on the stove hot. Begin whisking the beer and egg together, then slowly whisk in the flour to mix until you have a light batter.
Dip several zucchini strips into the batter to lightly coat and slowly place them into the hot oil. Fry until the batter is lightly golden, about two minutes. Fry in small batches, careful not to crowd, pushing them down to turn. Remove from the oil and drain on paper towels, adding salt to taste.
Spicy Mayo:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise (keeping it local we used Sauer's)
- 2 - 3 tablespoons Sriracha sauce (to spice things up)
- Sea salt & fresh pepper to taste
Mix first 3 ingredients together to desired spiciness and then mix in salt and pepper to taste. You can of course use this is as a dip for many things — it's that good!
While fried zucchini is still warm, dip into the spicy mayonnaise and enjoy!
What I love about this recipe is the light fried coating. You get a little crunch but you can still taste the zucchini. The spicy mayo is simply a great addition!
On a side note — growing up, my grandmother would make zucchini fries to fool those who did not like vegetables (ahem, my brother, Mike) and 9 out of 10 times this tactic worked!
On a side note — growing up, my grandmother would make zucchini fries to fool those who did not like vegetables (ahem, my brother, Mike) and 9 out of 10 times this tactic worked!
Heading to a wedding this summer and looking for a great gift? I recommend the Newlywed Cookbook from Sarah Copeland the perfect gift to give that will keep on giving!
E.A.T. local E.A.T. well
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I know this post is about the food, but I am loving that nail polish color!
ReplyDeleteThe zucchini and spicy mayo looks good, too. :)
Gonna have to check in with my daughter on that polish color but I will get back with you! I have zucchini fry models! Thanks for stopping by.
DeleteGonna be trying this! Probably use a little homebrew though ;-)
ReplyDeleteI am all about local and your local hops and backyard home brew is as local is it gets.
DeleteThese fries look so good. I've got a great batter but I have never done zucchini fries. I'm definitely going to try your recipe.
ReplyDeleteThanks Maureen looking forward to hearing how it goes! Thanks for stopping by.
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