Wednesday, June 1, 2011

Zuke Chips

This is my 100th post.  Maybe we should have cake?  How about zucchini instead?  It's getting to be the time of year where produce is cheap and available on every corner between here and the grocery store.  I'd much rather buy it from my Amish neighbors than Kroger!  We made these over the weekend on a whim and they were amazing.
Zucchini [1 medium was plenty for 2 people]

Slice the zucchini in 1/4 inch slices.  Lay them out on a paper towell and sprinkle with salt.  This will draw out the moisture.  You need to do this or else you'll end up with a big greasy mess.  When it comes to frying, moisture is bad.  Not that you want to eat fried food all the time, but if you do it correctly it won't be greasy.  It takes about 10 minutes or so to dry up the zucchini.  Place a few slices at a time in a shallow bowl of buttermilk; then, toss it in some cornmeal.  I fried it in about 1/2 inch of canola oil for a minute or two, until it turned golden brown.  Drain it on paper towells and remember to salt them as they come out of the pot. 

Justin made some kind of spicy sauce that was similar to the sauce you get when you order fried pickles.  He used sour cream, buttermilk, salt, pepper, hot sauce, dill, and cayenne.  I think that's it.  I wasn't watching. ;)  But, you can make whatever you like.  They're even great without sauce!  Light, crispy, and a breeze to put together---try it some time.

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