Monday, June 29, 2009

Fried Zucchini

I love this recipe because the batter doesn't require egg or milk. Allowing the dry ingredients to settle into the sliced zucchini is the key to a good "batter". The lard not only adds flavor, but some vitamin D, too!

2 zucchini, quartered and sliced
1/2 cup AP flour
1/2 c cornmeal
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp dried dill
1/2 tsp paprika (I used smoked paprika)
2 tsp nutritional yeast
3/4 - 1 cup lard for frying (of course you could also use vegetable oil if you prefer)

Place zucchini in a medium sized bowl. Mix all dry ingredients together in another bowl and then pour over the zucchini. Toss zucchini to cover well with dry ingredients. Let sit for 30 minutes to allow the dry mixture to "cling" to the zucchini slices.

In a large skillet, heat lard over medium heat. When hot, add slices in a single layer. Cook 3 - 5 minutes on each side to brown evenly.

Sorry... no picture. They were gone too quickly. {big grin}

Fried Zucchini on Foodista


Angela (HsvScrapGirl) said...

That sounds yummy! I will have to give that a try!

Alisa@Foodista said...

Great tip,I'd love to try it without the milk&egg!I'd love to guide our readers to your site if you won't mind.Just add this foodista widget to this post and it's all set to go, Thanks!

Deanna said...

I've made your zucchini and the pizza dough. Loved them both! I have not tried the addition of nutritional yeast becuase I read the label this weekend and saw the disclaimer on processing around nuts, eggs, and milk (yada yada yada). I noticed in one of your cheese posts that you noted that Witt is anaphylactic to dairy, so I just wanted to confirm your comfort level on the nutritional yeast. Thanks so much!

Becky @ BoysRuleMyLife said...

Deanna ~ Yes, you are correct, Witt is anaphylactic to dairy. We are very fortunate in that he has never had a reaction to foods with the "processed with/on" disclaimer. So for now, unless milk, eggs, or peanuts are list as an actual ingredient we generally try it.

As for nutritional yeast, we have used it for over a year now... again, with no reaction.

Thanks for stopping by my recipe blog and for asking questions! I always want to provide the best information I can. :)