I posted a question on Facebook: how do you fry your zucchini?
It is still zucchini season, and so I am still finding ways to fry, and cook, zucchini. And let me tell ya: fried zucchini is one of my favorite foods on the face of the earth. Good fried zucchini. Gluten free fried zucchini…that actually tastes good.
The way I have always done it, and the way many recipes I have read, is to slice the zucchini, dip in an egg bath, coat in gluten free flour/gluten free corn masa and then place into boiling oil until cooked.
Egg Bath. Then Flour. Then Oil.
But then, I started noticing…some recipes had the Flour, THEN the Egg Bath, then Oil. This concept is blowin’ mah mind. Could I have been frying zucchini wrong my whole life??
I have to know….which way is it??
There is only one way to find out!
And…I am just saying, that I am only making plates and plates of fried zucchini for you.
I wouldn’t voluntarily make plates heaped with gluten free fried zucchini and a little bowl of Ranch just for myself…that would just be silly. Who does that? (me)
So, I have to know: what came first? The flour, or the egg bath?
The flour didn’t stick to the zucchini very well, and some of the batter actually peeled off when I flipped them. They did come out pretty crispy and golden, but the batter didn’t stick to the skins at all.
Now, the Egg Bath, Flour, Oil.
These are on the right, and you can see the difference between the two pretty clearly.
These turned out significantly better, I think. The batter was evenly coated around the entire zucchini, and it was a thicker batter.
Now, round 2! …just to be sure.
The Egg Bath, Flour, Oil combination did just as well the second time. Still evenly coated over the whole zucchini, and a consistent golden brown.In the end, I would choose the Egg Bath, Flour, Oil method.
But…they still all tasted amazing.
Also enjoying the fruits of science 😉