I have never cooked zucchini before, but living in Italy, I see it served at almost every Italian restaurant. It is usually grilled and served as part of a salad starter. It is quite cheap and I decided to try buying it while it is still in season.
I had some leftover oil from frying the tempeh in my previous post, and decided to put it to use before discarding it. And so herb-batter fried zucchini it was.
2 zucchinis, sliced into circles
1/2 cup flour
1/4 cup corn flour
1/4 cup milk
2 tsp dried basil
2 tsp dried oregano
1 tsp ground black pepper
1 tsp chili flakes
1 tsp salt, or to taste
Oil for frying
1. Heat oil in a wok or frying pan.
1. In a bowl, crack egg and add milk. Beat well.
2. In a separate bowl, mix all the dry ingredients.
3. Dunk the zucchini slices into the egg mixture and coat well.
4. Dredge wet zucchini slice with the flour mixture, coat well and place into hot oil.
5. Repeat with every zucchini slice.
6. Do not overcrowd the wok with too many slices. Each slice should be immersed in the oil. Do it in batches if you have to.
7. Flip pieces over so that they are evenly brown.
8. Remove and place on paper towels prior to serving to absorb excess oil.
Yummy on its own or serve with chilli sauce.
-I sliced my zucchini slices a little thin to achive the crisp effect. HB says that he prefers it a little thicker as the zucchini has this creamy sweet taste that is more evident in the thicker slices. Slice according to your thickness preference.
– Taste the flour mixture prior to coating the slices by dipping your pinkie in it and tasting to see if it has enough seasoning. Some prefer it saltier, spicier etc. Taste and adjust to your preference.