Fried Zucchini A'la Fred Foster |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Fred Foster is my Dad. I grew up in a small town in Northern Michigan where the winters were very cold and the summers very short. We had a vegetable garden in the backyard, and this was the way we always ate the first-picked zucchini. It tasted like heaven. Now, you can get zucchini year round, but I still make these every year with my first pick zucchini. You want to use small, tender, fresh zucchini for this recipe, preferably from a garden or the farmer's market. They take a little time to make, but they're so worth it. I've NEVER had leftovers. Also, I advise eating them as an appetizer and in stages as they come out of the pan. They're much better hot than at room temperature. Enjoy! Ingredients:
4 -6 small zucchini |
1 (12 ounce) can evaporated milk |
2 cups all-purpose flour |
1/4 cup butter (more if you need it) |
kosher salt |
ground pepper |
Directions:
1. Slice the zucchini crosswise into thin slices and lay them on a platter. Salt the zucchini and let them sit for 10 minutes. Lay out paper towels and turn the slices over so the salted side is on the towel. Salt the other side and let sit again for 10 minutes. Turn the slices over again.
2. Meanwhile, place evaporated milk and flour into two shallow bowls. Mix some salt and ground pepper into the flour. When the zucchini are ready, dip each slice into the evaporated milk, and then dredge in the flour. Set back onto the platter.
3. Put 2-3 tablespoons of butter into a large skillet on medium high until the butter just starts bubbling. Add as many zucchini slices as will fit in the pan and cook for 3-4 minutes. Flip, sprinkle salt and fresh ground pepper onto the cooked side and cook for another 3-4 minutes. Remove zucchini once they are golden brown and crisp on the outside. Place on a platter lined with paper towel. Cool for 2 minutes and then serve while hot. Repeat this process with additional batches of zucchini, adding more butter to the pan each time. I think the best way to enjoy these is to have everyone hanging out in the kitchen and eating them with their fingers off the platter while they are still hot! Enjoy!
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