Cooking with KP: Fried Zucchini

Fried Zucchini

In the 1980s there was a craze for beer batter batter for frying vegetables. This is the recipe that my mother taught me. It makes a great dipping batter for frying any vegetable. But, we use it mostly for zucchini. I prefer to cut the zucchini in sticks, so they can be dipped much easier in ranch dressing!

1 ½ cup of vegetable oil

2-3 zucchinis cut into sticks (see note at bottom)

2 eggs, beaten

½ cup of cornstarch

1 ½ cup all-purpose flour

½ teaspoon garlic powder

½ teaspoon seasoned salt

¼ teaspoon black pepper

pinch of cayenne pepper (optional)

1 ½ cup water

½ cup beer (optional—if you don’t want to use beer, use water)

Grated Parmesan for garnish

Wash and slice your vegetable, pat dry with paper towel. Heat oil in a deep stick or pot for frying. While oil is heating, in a large bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne (optional). Pour in eggs, water, and mix. Pour in beer slowly (it might get foamy; that is ok). You want the batter to be the thickness of pancake batter. If it is too thick, add more water 2 tablespoons at a time until you have the right consistency. Place 8-10 veggie pieces in batter and make sure they are coated. Drop in hot oil. Fry until golden brown. Place on paper towel to drain while frying the next batch. Sprinkle with grated Parmesan before serving. Great with marinara sauce and ranch or dill dip.

NOTE: Rinse zucchini and pat dry. Trim off ends. Cut zucchini horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece of zucchini in half the long way. Then cut each of those pieces in half the long way. Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds can affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. Each strip should have an edge of green skin on it.

No comments:

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.

Fried Zucchini

No comments:

Post a Comment