How to Deep Fry Zucchini
Zucchini tends to get a bad rep as a bad vegetable, but the truth is that zucchini is not really a vegetable – it is actually a fruit, more specifically, a summer squash. Many people love zucchini in zucchini bread, but another way to enjoy them is deep fried. Yes, deep frying is not healthy for you. Zucchini are healthy for you, however, and have been shown to lower cholesterol, prevent cancer (due to high fiber content), improve the health of the prostate, and maybe even reduce one’s risk of heart attack and stroke, since a cupful of zucchini contains more than ten percent of the recommended daily allowance of magnesium.
I oftentimes deep fry zucchini as an alternative to French fries when serving hamburgers. Kids love deep fried zucchini. One large zucchini, sliced in thin slices, can make enough to feed a family of four. I use a sharp Rada paring knife to slice my washed zucchini into slices.
Next, I prepare my egg dredge. This is just a bowl with two eggs, beaten with a fork. The egg helps the flour to stay on the zucchini.
After the zucchini slices have been dredged through the egg, I roll them in self-rising flour. More specifically, I shake them in a recycled ice cream bucket until they are coated on both sides.
Time for the fryer. I have a huge deep fryer, but it literally holds three full bottles of oil, so I don’t use it much. I opt instead to heat a half a saucepot of oil over medium heat, dropping one slice in to test the oil to see if it is hot enough before adding more.
Once the zucchini have reached a golden brown, time to drain them on napkins or paper towel. I used napkins today, salvaged from restaurant takeout last week, since I am out of paper towel. This works to soak some of the grease out of the zucchini.
Now all that is left is to serve them! Enjoy!
More by this Author
The smell that your pekingese is emitting may be your fault. Find out why pekingese sometimes stink and what you can do about it.
No comments yet.