**The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR and is considered to be one of the most complete cookbooks celebrating the foods and flavors of America! **
If you have ventured into the produce section of your local market recently, you have no doubt seen the lovely and colorful bounty of spring vegetables starting to show up. Spring is one of the most flavorful seasons of the year and it is also a perfect time (and excuse) to make some incredible foods and celebrate the flavors of the American kitchen.
One of my favorite and delicious welcomes to this season is fried zucchini. There is just something magical about chomping into a nice delicate crust and then tasting the fresh flavors of newly harvested zucchini. When its comes to frying zucchini there are many different ways. One of my favorites is a light batter and then fried to a delicate texture.
Whereas fried zucchini can make for a wonderful and healthy snack, they are also quite nice when paired with a wine for a spring or summer garden brunch. You can also do what I do many times in the course of the spring and summer season and that is to serve them as a vegetable course with dinner. No matter how you slice them (or batter and fry them), fried zucchini is a much loved American food tradition.
BATTER FRIED ZUCCHINI (serves 4)
Ingredients for Batter Fried Zucchini:
¾ cup cornstarch
¼ cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ tsp. ground turmeric
½ tsp. garlic powder
1 tsp. sugar
1 egg, beaten
½ cup water
2 large zucchini, sliced thick
Oil for frying
1) In a large bowl, whisk the cornstarch, flour. baking soda, salt, turmeric, garlic powder, sugar, egg and water.
2) Let the batter rest 30 minutes at room temperature.
3) Re-whisk the batter.
4) Place the zucchini into the batter and stir around until completely coated.
5) In a large skillet, heat 2 inches of oil to 350 on a deepfry thermometer.
6) Carefully add the battered zucchini, in batches, to the oil and fry until golden brown.
7) Remove to a wire rack to drain of any excess oil.
8) Let cool slightly before eating.