Sunday, November 28, 2010

Fried Zucchini

For all you out there that have become a fan of my Oma's cooking, here's another one for your books. Despite the fact that I think I would enjoy anything my Oma cooks...well...that is except for her pickled herring...ew...pickled herring (I cringe!). She has a handful of recipes that we have come to love as our favourites. You can bet that one of her all-star dishes will be on the table anytime you're invited over to her and my Opa's home. Although it's not too difficult to predict what the entree will be for dinner (especially with an Oma who wants to please everybody and may very well make a number of her specialties all at once!), it's always a bit of a guessing game as to what the sides and dessert will be. There are a few special side dishes and desserts that only show face a few times a year...and you never quite know when that will be. One special side dish in particular that I absolutely love snacking on is my Oma's Fried Zucchini.

Although my Oma doesn't make Fried Zucchini too frequently, that just may be one of the reasons why I love it so much. Eating Oma's Fried Zucchini feels like a special occasion, a special occasion that stirs up memories of my Oma's kitchen in her old house, with the screen door wide open, the sound of popping oil and the faint radio, the smell of batter being fried, and me leaning on the kitchen counter sneaking rounds of Fried Zucchini the moment they hit the paper towels to drain. With a memory so vivid, it wasn't too hard for me to replicate her recipe. With only a few ingredients, my Oma's Friend Zucchini is incredibly easy to make, although I added in an extra ingredient and seasoning step to evolve the dish a bit. Hot, crispy, and salty, with a hint of heat from the paprika, Fried Zucchini is sure to become your new favourite snack as well. The only issue you will run into with this recipe is keeping your friends and families hands away from them as they come off the griddle to cool. Nothing gets tummies growling like the smell of something being fried, so keep an extra spatula next to your work space to swat at people trying to sneak the zucchini before they have a chance to drain of their oils. Oma you have an open invitation to sneaking my Fried Zucchini anytime. This is a recipe that's meant to be served immediately, so unfortunately for the cook, you're going to have to be a bit of a sneak as well, and snack while you fry.

Tip: For fastest, easiest, and cleanest preparation, line up your work station in the following order before you begin frying:
  1. Sliced zucchini
  2. Flour mixture
  3. Batter
  4. Griddle with vegetable oil next to it
  5. Plate lined with paper towel
  6. Salt and pepper grinders
8 oz. zucchinis, washed and trimmed
about 1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
vegetable oil for frying
salt and pepper to season

1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
3/4 cup water

1. In a medium-sized bowl, combine the dry ingredients for the batter. Add water and whisk together. Cover and let stand at room temperature for an hour.

2. In a shallow dish, combine the flour with salt, pepper, and paprika. Set aside.

3. Using a mandolin or a very sharp knife, cut zucchini into 1/8-inch thick rounds. Set aside.

4. Heat a griddle or large skillet to medium-high heat. Add a layer of vegetable oil.

5. Lightly coat several slices of zucchini in flour mixture. Carefully dip slices, one at a time, into batter and place on hot, well-oiled griddle. Make sure not to crowd the griddle or pan. Let slices fry for a few minutes, or until golden. Flip slices and fry until the other sides are golden as well. Place fried slices on a paper towel-lined plate and top with more paper towel. Lightly dab at slices with paper towel to remove excess oil. While slices are hot season with salt and pepper. Repeat with remaining zucchini slices. Serve hot.

Listening To:
What's My Name - Rihanna ft. Drake

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Angie's Recipes said...

Simple, but delicious!

CheapAppetite said...

The fried zucchini looks amazing. Your Oma rocks! But I agree with you about the pickled herring :)

Tia said...

yum yum yum!