Zucchini Fries

All of the recipes that I have posted here thus far have been family tradition recipes... now fried "zucchini" is most definitely a family staple but this dish has a twist inspired by an Italian eatery that my husband and I enjoy.

Casting call for this show 

• 1 1/2 cups All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon french fry salt (it's the cheesy kind - found at Publix)
• 1/2 teaspoon California garlic salt
• 1 teaspoon parsley
• 1/2 teaspoon gun powder seasoning (or black pepper if u can't find gun powder seasoning)
• 1/2 cup beer (any kind - we don't discriminate)
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Peanut oil for frying
• Grated Parmesan cheese
• Table salt for "salt bathing" (you will see - just trust me)

Mix your dry ingredients in one bowl and your two wet ingredients in a separate bowl - you know how this part goes... max sure that you mix the dry ingredients well and whisk the egg and beer until it's somewhat "frothy"

Start your oil - peanut oil is what I prefer, for three reasons... 1. it's a healthier alternative 2. it doesn't burn while you are frying (less smoke) and 3. it just plain ole' taste better - put your oil on the stove top and allow it to heat up while you move on to prepping...

In the meantime - while your mixtures are "marinating" - prep your zucchini. Now what's different from your grandma's way is this part. Peel each zucchini, quarter it, take the seeds outs, and then cut each quarter into halves, and then cut each quarter into thirds or fourths - depending on the size - your goal here is to make each zucchini the size of a "french fry" - like pictured above.

Now you will need to lay each spear out so that it can get a "salt bath". 

 

A salt bath is just what it sounds like. Lay the spears out - as pictured to your left... sprinkle each spear with table salt. Now this does and doesn't have to do with the taste. It doesn't bc the main purpose with the salt bath is bc zucchini holds a lot of water. The salt absorbs the water - causing the veggie NOT to absorb the oil from the frying they are about to receive - inevitable helping the taste of the zucchini in the long run!

As your oil is readying - begin to drag each spear through your wet mixture and then roll it thoroughly in your dry mixture. I like to have it setup across the cabinet as an assembly line of sorts - bc as you all know - I am OCD and like to keep down on the mess - plus this technique just overall works better.

Now that your oil is hot and your zucchini is prepped and ready - let the zucchini dive in become dee-lish!

Fry baby fry!!

Take out each spear as it browns - layout on a long pan (covered with a few paper towels) to allow the spears to drain a bit - then sprinkle with parm cheese - be as generous or stingy as you like. I like to be generous - of course...

Dear zucchini fries, I love you!

Yes it's always fun to do the presentation portion - especially when serving guests. However this is such an easy presentation I like to do it for just me and the hubby as well. It helps on serving the yummy veggies - and keeps them warm. So I am going to share my simple trick... for making even fried veggies look deelish and fun - especially if you have a non-veggie lover involved like say a "little four year old picky eater"...

Take two clear goblets or whiskey glasses... line each glass with a decorative napkin (or paper towel if you aren't impressing anyone but yourself). Fill each glass with as many spears as it will hold (I turn the glass on it's side to "lay them in" delicately and have them stand up. Then I take two clear shots glasses and fill each one with our favorite dipping sauces - spaghetti sauce and ranch. Then I place them all on a clear try! That way each person has their own special little container to hold. We also fried squash and kept them cut into regular circles - as you will see in the pictures.



Did I make mention.....that I love these! They are so fantastic - that we literally made a meal of these. We had no sides or meats - just zucchini and squash!