;

Fried Zucchini Experiment

Sep
7


We still have a lot of zucchini around here, so for those of you who also are endowed with the green monster of summer, here’s my little cooking experiment from last night. I was making zucchini fritters (the recipe is here), which are kind of like little zucchini patties. I make those quite a bit in the summertime. I was feeling a little tired of the same old thing, so I followed the recipe as usual but threw in about a teaspoon of baking powder to see what would happen.

They turned into zucchini puffs!

And they were so good! (I like them with homemade Ranch dressing.)

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on September 7, 2010  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



Comments

22 Responses
RSS feed for comments on this post | TrackBack this post

  1. 9-7
    5:15
    pm

    I was making pickles for the first time the other day and was just short of having enough cucumbers. I had a zucchini that was turning yellow so I decided to cut it into spears and pickle it. My family LOVED it. In fact everyone preferred it over the regular cucumber pickles. I’m sure others have tried this, but I had never heard of it and I’m surprised because it was so good.

  2. 9-7
    5:30
    pm

    YUM! These look like corn fritters. I wonder what other veggies could also be used to make these.

  3. 9-7
    5:38
    pm

    EXCELLENT Idea! Will have to try that next time… we love the fritters too, but we dip them in marinara sauce – yummers!

  4. 9-7
    5:38
    pm

    Dudette, those look so yummy :hungry: !

  5. 9-7
    5:49
    pm

    I’m not sure Suzanne…but we may need to have a Ranch Dressing Intervention! How about Ceaser, Cucumber or something else!!! LOL I am a Ranch lover myself…but I think Ceaser is my winner! :smilerabbit:

    Pam

  6. 9-7
    6:23
    pm

    Sprinkle with parmesan and then dip in a creamy horseradish sauce. Yum, yum!

  7. 9-7
    7:08
    pm

    yum! Horseradish does anyone have a recipe for horseradish sauce? I would love that, but the rest of the family will not eat it so I would love a sm batch for just me.

    Everyone is leaving here Thursday for 4-5 days fishing in MN, so I think these fritters are on my agenda for….. Thursday! Thanks! :snoopy:

  8. 9-7
    7:36
    pm

    Well, there are three ways to go about this:
    1. Buy a commercially prepared jar;
    2. Buy a jar of grated horseradish and mix with sour cream or mayo to your taste; or
    3. Grate your own home grown horseradish into your homemade sourcream. Refrigerate for a while to let flavor of horseradish saturate the cream. Start with quarter cup HR to one cup sourcream and go by taste from there…

  9. 9-7
    8:23
    pm

    We use that size to make zucchini relish. Most ppl who like sweet pickle relish like this. It is a two day process, the first day is grating the zucchini (love side shoot food processors or the salad shooter) chopping onions and mix with salt for it to sit overnight. The next day is the cooking, process and water bath canning them.

  10. 9-7
    8:29
    pm

    Those look SOOO yummy! Wish I could make them, but the hubby is on a very restricted diet.

  11. 9-7
    8:41
    pm

    :fairy: I did the same exact thing this summer…made up zucchini fritters ! Also, I made zucchini bread, which was awesome and my family begged for more. I even made zucchini burgers ! I just can’t waste good veggies !

  12. 9-7
    9:36
    pm

    Zucchini….is there no end to what you can do with it!!? And to think I never even tasted it until I was married! I have a whole section of hand written recipes in my recipe box for various ways to fix it. Zucchini Puffs will be the next entry! Thanks, Suzanne

  13. 9-7
    9:43
    pm

    Love the puffs! I will have to remember that when I want to make fritters next summer. These look YUMMY!

  14. 9-7
    10:41
    pm

    Those look really, really, really good!! :lol: :lol: :lol: :lol:

  15. 9-7
    10:41
    pm

    I’m on board for the Ranch obsession – I made some of the Buttermilk Ranch dressing the other day and I may or may not have licked my bowl…Mmmmm! :clover:

  16. 9-7
    11:16
    pm

    Oh yum! I love deep fried zucchini, unfortunately, it all shows up the next day in my backside :lol:

  17. 9-8
    12:36
    am

    OK, cooking ladies, how many zucchini do I need to buy to make 4c shredded?!!!!! :help:

  18. 9-8
    12:55
    am

    Nancy it will totally depend on how big they are. When we do the relish we remove the seeds from them and 6 or 7 will give us almost 10 cups.

  19. 9-8
    8:35
    am

    Thanks, Maryann. I’m determined to make SOMETHING new! Apartment neighbors with friends or relatives who have gardens have supplied me well with tomatoes, cukes, and sweet corn, but as no one has offered zucchini, I’ll be buying some.

  20. 9-8
    8:18
    pm

    Oh, that is sooo happening this weekend! Thanks for the share, those look delicious!

  21. 10-6
    9:56
    am

    They look delicious, I can’t wait to try them out! Also, I must say, I am glad to see that you also use your blue Maxwell House coffee cans for egg buckets once they’re empty!!! They are my favorite barn tool, be it and egg bucket, feed scoop, or wash bucket for the cow’s udder!

  22. 1-6
    11:50
    am

    Making horseradish sauce is dangerous! My father-in-law loved LOVED it. One hot and humid summer in the unairconditioned kitchen he decided to make horseradish sauce from the horseradish he had just bought at a farmers market. Keystone copy routine ensured. It seems this was a particularly potent bunch of horseradish. When he started to vigorously grate it–not using a hand grater, oh, no, using a hand cranked grinder for some reason. Well, let’s just say he discovered how horseradish squeezed and crushed by a grinder can produce horseradish gas. Streaming eyes, coughing, gagging, he rushed from the kitchen but so did the “gas” getting caught by the fans and then sent all over the house. Gas warfare!

    Needless to say, the family spent the rest of the day and early evening outside waiting until the house was habitable again. BE CAREFUL, be very careful when you work with horseradish or try to pickle hot peppers. Crushing or heating can cause fumes that can really burn your nose, eyes and throat. (But homemade GRATED horseradish added to sour cream with fresh herbs is absolutely delicious!)

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

IMG_3509











If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

43°F Light Rain

Walton, WV

Calendar

October 2014
S M T W T F S
« Sep    
 1234
567891011
12131415161718
19202122232425
262728293031  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!



Entire Contents © Copyright 2004-2014 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact