1. Fried Zucchini Recipe
Ingredients
2 medium zucchini, sliced into ¼-inch rounds or sticks
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko for extra crunch)
½ tsp garlic powder
1/4 tsp cayenne
¼ tsp paprika (optional)
Salt and pepper, to taste
Oil, for frying (vegetable or canola oil)
Instructions
Prep the zucchini:
Wash and slice into rounds or sticks. Pat dry with paper towels to remove moisture.
Season:
Lightly sprinkle the slices with salt and let them sit 5–10 minutes, then blot off any excess water. This helps keep them crisp.
Set up breading station:
Bowl 1: Flour, garlic powder, paprika, cayenne, salt, and pepper
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs
Coat each piece:
Dredge zucchini in flour → dip in egg → coat in breadcrumbs. Press lightly so the crumbs stick well.
Fry:
Heat about ½ inch of oil in a skillet over medium-high heat (around 350°F / 175°C). Fry zucchini in batches 2–3 minutes per side, until golden brown and crisp.
Drain and serve:
Place on a paper towel-lined plate. Serve hot.
Serving Ideas
Dips: Ranch, marinara, garlic aioli, or spicy mayo.
Topping: Sprinkle with grated Parmesan and a pinch of sea salt while hot.
2. Fried Okra Recipe
Ingredients
1 lb fresh okra, sliced into ½-inch pieces
½ cup buttermilk
½ cup cornmeal
½ cup all-purpose flour
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
Oil, for deep frying (vegetable, peanut, or canola oil)
Instructions
Prep the okra: Wash, dry, and cut okra into bite-sized pieces. Pat completely dry with paper towels.
Soak in buttermilk: Place okra in a bowl and pour in the buttermilk. Stir to coat and let sit for about 10 minutes.
Mix the coating: In another bowl, combine cornmeal, flour, garlic powder, paprika, salt, and pepper.
Coat the okra: Remove okra from buttermilk (let excess drip off) and toss it in the cornmeal mixture until well-coated.
Heat the oil: Pour oil into a deep skillet or pot to about 2 inches deep. Heat to 350°F (175°C).
Fry until golden: Fry the okra in batches, 3–4 minutes, until crisp and golden brown. Don’t overcrowd the pan or it’ll get soggy.
Drain and season: Transfer to a paper towel-lined plate and lightly sprinkle with salt while hot.
Serving Suggestions
Dips: Ranch, spicy mayo, or honey mustard
Meal pairings: Fried chicken, catfish, BBQ, or collard greens
Snack tip: Serve with a side of hot sauce for dipping!
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