The other day, I read about some fried zucchini that the Amateur Gourmet made for a dinner party and decided to follow suit for our dinner last night. I decided to mix things up a bit and add some eggplant in with my zukes – mmmmm, mmmmmm!
You just can’t go wrong with FRIED.
Or can you…
I ran from kitchen to computer and back again as I prepared this EASY (so one would think) appetizer, following Adam’s instructions:
“Take flour. Take beer. That’s 1 1/2 cups beer and 1 cup flour (or is it the other way around? It doesn’t really matter) and mix that together. Put through a strainer so it comes out looking like pancake batter. Let it sit for an hour.”
Only difference being that I had no beer in the house, so I used some old white wine. And forgot to strain the mixture. Kinda stupid.
“Meanwhile, cut up zucchini into sticks: about 2 inches long and 1/4 inch wide.”
I somehow managed to accomplish this successfully. And the eggplant, too.
“Toss the sticks in a flour, salt, pepper mixture.”
I somehow missed this part. More to come.
“Heat vegetable oil to 375. Now line everything up: That’s zucchini, batter and the heated oil. Take the zucchini dredged in flour, shake it out in a colander, dip in the batter, shake off and carefully place in the oil.”
Yeah. So, I did the batter dipping first. Then the flour mixture. Then the frying.
“Let it get golden brown (about three minutes) and then drain on paper towels.”
I did manage this part ok. Somehow.
And ended up with this:
And my stupidity.
I think I am a bit fried.