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Fried Vegetables
Aug. 30th, 2008 10:34 pmCajun Fried Zucchini, pg 40 of On the Chile Trail.
I did Various Summer Squash, including zukes, patty pan squash, crookneck squash, and an odd ridged variant of zukes. I had seven cups of squash, which took 3 and a bit cups of breadcrumbs. (Breadcrumbs equals 1 package of TJ's hot dog buns, dried in the oven on warm for about 10 hours and food processed vigorously.)
I needed only 1 cup of flour and the 2 eggs/1 cup milk ratio they recommended for the 2 cup batch. I used 3/4 cup half and half and 1/4 cup skim milk, since that's what I had.
The spice mix is tasty, but it underflavors the bits. I'd add a teaspoon and a half, rather than a teaspoon, per cup of dried starch product. Although as they cool, they taste more of spices and less of delicious warm fried food.
I've never deep fried before, so that was an experiment. I was quite terrified of the hot oil, quietly shimmering at 350 °F. But once I actually dropped the food in it was easy and not very splashy. I followed Alton's recommendation and let the breaded food sit for awhile, which I think was a good call. (What I did was to bread everything, and then fry everything.) Now I have two cookie trays piled high with fried squash. Om nom nom.
I did Various Summer Squash, including zukes, patty pan squash, crookneck squash, and an odd ridged variant of zukes. I had seven cups of squash, which took 3 and a bit cups of breadcrumbs. (Breadcrumbs equals 1 package of TJ's hot dog buns, dried in the oven on warm for about 10 hours and food processed vigorously.)
I needed only 1 cup of flour and the 2 eggs/1 cup milk ratio they recommended for the 2 cup batch. I used 3/4 cup half and half and 1/4 cup skim milk, since that's what I had.
The spice mix is tasty, but it underflavors the bits. I'd add a teaspoon and a half, rather than a teaspoon, per cup of dried starch product. Although as they cool, they taste more of spices and less of delicious warm fried food.
I've never deep fried before, so that was an experiment. I was quite terrified of the hot oil, quietly shimmering at 350 °F. But once I actually dropped the food in it was easy and not very splashy. I followed Alton's recommendation and let the breaded food sit for awhile, which I think was a good call. (What I did was to bread everything, and then fry everything.) Now I have two cookie trays piled high with fried squash. Om nom nom.
