Platypus RnD: What Came First, The Flour Or The EggBath?

I posted a question on Facebook: how do you fry your zucchini?

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Lemme ‘splain.

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?

First, the flour, egg bath, oil.
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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.

I also noticed that they were very watery afterward. I noticed more water under the zucchini on these, and when I ate these they were very juicy.
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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.

There was also zero juice on the plate, and very little/no juice running down my hands when I ate them. I liked these significantly better.
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Now, round 2! …just to be sure.

The Flour, Egg Bath, Oil combination did better this time but still a bit lacking on the  sides.  The  batter doesn’t seem to stick to the zucchini very well with this method.
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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.IMG_5434In the end, I would choose the Egg Bath, Flour, Oil method.

But…they still all tasted amazing.

For science!
IMG_5437Also enjoying the fruits of science 😉IMG_5438

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