Okay, so it’s not the greatest picture, but I almost forgot to take one before they were all gone! A couple of weeks ago we got Italian Squash (zucchini) in our Bountiful Basket. My family isn’t all that big on zucchini, but I remembered the super good recipe that a friend used to make for us and I knew I had to make it again. First I had to get a hold of my friend to get the recipe, but as soon as I did I made this.
Batter:
- 1 cup flour
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
Heat deep fryer up to 400 degrees. Mix batter together. Cut zucchini into about 1/4 in slices. Dip in batter and deep fry. Work in small batches because you will need to turn them about half way through. Take out of oil and drain on paper towels. Dip in ranch. We prefer the Hidden Valley Original Buttermilk dressing that comes in a little packet and you mix up yourself.
Verdict: YUMMY!!! We had my brother and his family over for dinner tonight and we served this alongside Celery and Potato Soup. I know, they don’t really go together, but I had celery I needed to use and zucchini I needed to use and so it all worked. Everyone seemed to really like dinner, though, and now I have the recipe for the batter for this summer when all of my zucchini is ripe and I can’t make any more zucchini bread.
1 comment:
That is really good with pickles too. We will have to try it next time we get zucchini.
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