Deep Fried Zucchini

Every summer I plant more zucchini plants than I need. Usually about three to four times too many plants. They are easy to take care of and are high yielders in our garden, so it is easy to get excited about them. They have a pretty mild flavor and go great with any vegetable dip or hummus and they also work well as a filler in many recipes as they soak up flavors. Because of all of the zucchini we get, we have had to do some needed experimentation in the kitchen to make use of all that produce.

This bring me to my first recipe of this site. It comes out of the recipe box of Linda S, Nick’s mother. We are unapologetically nerdy in our house and Nick was gaming with some friends (think D&D). You always need snacks when you game, so pair that with a pile of zucchini and this recipe was just right. A snack that pretended to be healthy!

To make this gluten free was a pretty easy flour substitution. I used the Bob’s Redmill Paleo flour as a guest was trying to do the keto diet at the time and Nick has celiac disease. It is a wet batter and is pretty messy, so keep that in mind if you try it out. You will want your batter station right next to your fryer (pan with oil or deep fryer) to keep the mess under control. Like most family recipes we have, there are some major things that are left out, or were common knowledge at one point. For example, this recipes says nowhere in it what the frying temperature is (its medium in our kitchen, but that is because our gas stove is old and seems to only have 3 settings: High, Low, and Off). At least we haven’t started with one who measures things in ‘handfuls’.