Sunday, June 13, 2010

Fried Zucchini

From Fried Parmesan Zucchini

Hello all! With all the planning, running around, and spending money of wedding preparation, I haven't had a whole lot of time to put up any new posts.

I'll go ahead and admit that this recipe was 100% inspired by this Joyful Abode version of fried zucchini. If you don't read that site, start now. It's the best recipe site run by a lady that is 9 months pregnant. She's also fun to follow on Twitter as well. I'll admit that although I haven't tried the Joyful Abode version, I can imagine it has much more complex flavors while my version is more than likely much simpler on the tongue.

Now I can, with a clear conscience, tell you my version of her recipe. I apologize for not following my usual format. This was an impulse fry-job and this post reflects that.

You'll need almond flour, Italian seasoning, salt, pepper, granulated garlic, and zucchini.

Seeing how I didn't have coconut flower on hand to make the baked version of the recipe, I impulsively decided to bread some zucchini with almond flour, Italian seasoning, salt, pepper, and granulated garlic. I honestly thought it would end up a complete failure, but it actually worked! I'm only guessing here, but I used about 1 1/2 cups of almond flour, 2 tbs of Italian seasoning, 3 tbs of granulated garlic, a few pinches of salt, and 2-3 tbs of fresh ground pepper.

I cut a zucchini in half length wise then made cuts to form half moons. I sliced them as thinly as possible. I did this because almond flour tends to burn quickly and nobody likes burned nuts. This allows the zucchini to cook in the short amount of time you have before having to pull the veggies out of the oil.

For breading, I like to use an egg wash that is mostly egg. I'm not sure what the normal ratio is, but I used one egg and maybe 2 tbs of water. Scramble the egg and the water in a dish. Toss in your zucchini and make sure it's completely covered in egg. Now put the zucchini and all your breading into a tupperware container, and shake away. Most of the pieces should be coated pretty well. You'll have to use your hands to get a few of them coated with the leftover breading.

Finally, fry them up in the oil of your choice, but be ready to flip. I use chopsticks for frying and by the time I get 10 pieces laid out, it is time to start flipping in the same order I put them in. After flipping, I start removing them in the same order. Remember, almond flour burns really quickly!

As soon as you remove the zucchini, grate some fresh parmesan over each piece to make sure the cheese will melt and adhere to the breading. That's it!
From Fried Parmesan Zucchini

As a caveat, I really don't advise getting into the habit of frying almond flour regularly. This is just my view on the issue, but the frying tends to oxidize a lot of fats. As a once in a while treat, it's great, but it shouldn't be a dietary staple. OK, now I have a totally clear conscience (Lutheran guilt).
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