While most of you are frantically searching for ways to use the season’s bounty of zucchini, I am, once again, bemoaning the fact that I can’t grow zuccchini. The plants flower beautifully and produce infant squashes. But, when they get about thumb-sized, they turn yellow and fall off the vine. Not enough water? Too much water? Why do I even bother to plant them, year after year?
Not to worry. The markets are heaped with zucchini these days. I can afford to go through my whole repertoire of zucchini recipes. Here’s one I haven’t made in a while—batter-dipped and fried zucchini slices. They’re good as a side or, with a dipping sauce, as aperitif.
 |
| Sliced zucchini is dipped in batter and fried until golden. Serve it as an aperitif with a dipping sauce such as mojo picón, red chile sauce. |
 |
| Fried zucchini is crisp on the outside, soft in the center. |
Batter-Fried Zucchini
Calabacín Rebozado
Calabacín Rebozado
One egg makes enough batter for two medium zucchini. Or, make just one and refrigerate the remaining batter for another use. Fish sticks?
Regulate the heat when frying the zucchini slices so that they don’t brown too quickly before the centers are cooked. The fried zucchini is best served immediately, as the coating loses its crispness if left to set. However, the leftovers are terrific recycled, layered in a gratin dish with sliced tomatoes, basil leaves and grated cheese and baked.
Regulate the heat when frying the zucchini slices so that they don’t brown too quickly before the centers are cooked. The fried zucchini is best served immediately, as the coating loses its crispness if left to set. However, the leftovers are terrific recycled, layered in a gratin dish with sliced tomatoes, basil leaves and grated cheese and baked.
1 ½ pounds zucchini (2 medium)
1 cup flour
1 teaspoon baking powder
Salt
1 egg, beaten
1 cup milk
Olive oil for frying
1 cup flour
1 teaspoon baking powder
Salt
1 egg, beaten
1 cup milk
Olive oil for frying
Combine the flour, baking powder and ¼ teaspoon salt in a mixing bowl. Add the egg and milk and stir to blend well. Refrigerate for at least 1 hour.
 |
| Slice 3/8 inch thick. |
Slice the (unpeeled) zucchini crosswise into 3/8-inch thick rounds.
Heat oil in a heavy skillet to a depth of 1 inch. Dip slices of zucchini into the batter, letting excess drip off. Carefully place them in the hot oil. Fry on medium-high, turning once, until zucchini is golden on both sides. Remove and drain on a rack. Sprinkle with salt.
 |
| Drain fried slices on a rack and serve them immediately. |
 |
| Recycling leftover fried zucchini: layer the slices in a gratin dish with sliced tomato, basil leaves and grated cheese. Bake until cheese is melted and zucchini is bubbling. |
Another way to fry zucchini:
Some more dipping sauces:
No comments:
Post a Comment