This year we moved the zucchini patch back where it belonged. Last year we moved them and only harvested three zucchini! Well the first two emerged this week and we always do fried zucchini with those first two. We like to fry them in tempura batter, sprinkle them with freshly grated parmesan and dip them in ranch dressing. Yummy!!!!
For the batter:
1 cup fine white rice flour
1/2 cup all purpose flour
1 tsp salt
1 egg
8 to 10 ounces club soda
Whisk the two flours and salt together in a mixing bowl. In a small bowl whisk the egg with about 4 ounces of the club soda. Slowly add and whisk the egg mixture into the flour mixture.
Add and whisk in enough club soda to form a batter that is a bit thin. (use your judgement)
Alternatively you can purchase a tempura batter mix and follow the package directions.
For the zucchini:
2 smallish zucchini, sliced in ovals(first photo)
Enough vegetable oil for pan frying (about an inch up the side of the pan)
The batter
Grated parmesan cheese
Heat the oil until a drop of the batter rises quickly to the top of the pan. Coat the zucchini pieces with the batter and fry on each side until very lightly golden. You probably will have to do this in batches.
Place the fried zucchini in one layer on a baking sheet and sprinkle with parmesan. Place in a warm oven while frying the rest if need be.
Serve with ranch dressing or marinara sauce for dipping
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