Cooking On A Budget: Zucchini Fries

Tuesday, September 23, 2014

Zucchini Fries

Yum
Not only do you get a great frying recipe for zucchini, but also the keys to good frying.
 
Have you ever batter fried vegetables? Some batters are beer batters and others a light tempura batter. It doesn't matter which you choose, fried vegetables are great. I deep fried these in my small fryolator and when they came out of the fryer they were golden and had such a great crispy exterior. For whatever the reason, the flavor of the zucchini was intensified and the well seasoned coating was so delicious.
Don't hesitate to fry at home. Follow the keys below to good frying and remember, safety first! Never leave the pot of oil unattended and be sure to keep all children at a safe distance when frying.

Keys to good frying of any foods are:
  • Fry food between 340° and 400° max.
  • For deep frying I recommend 2 quarts of oil.
  • If frying on the stove top use a heavy bottom, preferably stainless steel pot that is wide. (A stock pot is what I am thinking of.)
  • Make sure the oil remains at a consistent temperature (in this case it will be 375°).
  • Fry in small batches and do not overcrowd the basket or pot or pan you are frying in.
  • Your oil should be fresh. Once cooled completely you can strain it and store back in the original container in the refrigerator. Be sure to label what you fried with that oil. You don't want to re-use oil that has been used to fry fish or other meat and then do french fries. Also, add the date you used the oil.
  • Place your fried foods on a large cooling rack over paper towels. Letting the fried food sit on paper towels will cause the food to actually retain more of the grease and the product will get soggy.
  • Whatever you fry, be sure to season (with salt) as soon as it hits that cooling rack.
Now that you understand the tips let's get on to the recipe.
  • 2 quarts oil
  • 2-3 zucchini cut in strips
  • batter recipe (see below)
FOR THE BATTER:
  • 1 1/2 cups all purpose flour
  • 1 tbsp. baking powder
  • 1 cup liquid (I used water but you could use milk.)
  • 1 tsp. salt
  • 1 tsp. granulated garlic
  • 1 tsp. paprika
  • 1/8 tsp. black pepper
  1. Get your zucchini prepped and your oil heating.
  2. In a large bowl combine all of the dry ingredients and whisk until they are fully incorporated.
  3. Make a well in the ingredients and add the liquid.
  4. Whisk until there are no lumps.
  5. Place the strips into the batter and coat well.
  6. Fry in small batches to a golden brown. This only takes a couple of minutes or so. Remove and place on a wire cooling rack with paper towels underneath that is on a baking sheet. I have a commercial size baking sheet and a cooling rack that fits in nicely.
  7. You can keep the zucchini warm in a low oven of about 200-225° as you continue to fry.
  8. Serve with ketchup or a dipping sauce of your choice.
These are best when served hot. Don't forget to sprinkle on some salt when they come out of the fryer!




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