Chris' Recipes

Bon Appetite!

Zucchini Bites

Written By: Chris - Mar• 25•15

Zucchinis (Courgette) are one of Bill’s favorite vegetables.  We both like them “barely” cooked.  They can be available all year round, but they are at their best during late spring and summer seasons.  In the grocery stores, choose small to medium-sized zucchini that are shiny with bright green skin.  They should be firm and sort of heavy in hand.  I think that the best size for zucchini is around six inches in length and about two inches or less in diameter.  If they have minor superficial scratches on their surface, it’s ok and they are perfectly fine to eat.  Try to avoid overly mature, large ones that have pitted skin, as well as those with flabby or a spongy texture.  You should also skip the ones with soft and wrinkled ends as they can lack moisture and possibly indicate old stock.  Choosing the quality ones assure you rich flavor and healthy nutrients.  This is a simple side dish, or can be doctored up a bit using ingredients that you have on hand and served also as an appetizer!

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Ingredients:

2 to 3 Zucchinis, sliced about 1/2 inch
1/2 Cup Flour
1 teaspoon Garlic and/or Onion Powder
1 Large Egg, beaten
1/3 to 1/2 Cup Sunflower Oil, for frying
Salt & Pepper, to taste
Ranch Dressing, for dipping!
I’ve also prepared them with Italian seasoned and/or Panko bread crumbs and Parmesan cheese.

In a shallow bowl, mix the flour (or bread crumbs, if using) with the garlic and onion powder, and some salt and pepper.

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Scramble eggs and add the zucchini slices, turning and evenly coating.  Then using a slotted spoon toss and press them into the flour mixture, shaking off the excess.

Set aside the breaded zucchini onto a dish while breading the rest; but do not stack them.

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Heat a shallow amount of oil in a large skillet over medium heat.  Gently pan fry the breaded zucchini in hot oil in batches until golden brown, about two to three minutes.

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Transfer to a paper towel-lined plate.  Season with additional salt (and Parmesan, if desired).

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We enjoyed these as a side dish, dipped in ranch dressing.  They were a great addition to the Porterhouse steak with roasted onions and mushrooms; along with a baked potato and the amazing 2012 Joseph Phelps Cabernet Sauvignon, which was fantastic!

Enjoy!
Cheers!
~Chris

 

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  1. […] enjoyed ours with a baked potato and roasted onions; some zucchini bites, a beautiful 2012 Joseph Phelps Cabernet Sauvignon!  So […]

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