Battered and Fried Zucchini

I was given a rather large zucchini over the weekend. What does one do with a zucchini this big, I wondered. 

This is a big zucchini.

Then I remembered that I am the daughter of a chief and a red blooded American.

 So I fried it.

I did a bit of looking online for ideas and then came up with this recipe.

3/4 cup flour

1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper

8 mighty shakes of Oregano
1/4 cup water

2/4 cup milk (2%)
2 eggs, separated
2 tbsp. oil
1 big ass zucchini
Oil for frying

Mix flour, salt, garlic salt, pepper, and Oregano.

Add egg yolks, water, milk, and 2 tablespoons oil.

Mix just until combined. Batter will be a little lumpy.

Beat egg whites. Add to batter.

slightly lumpy batter

Slice zucchini into thin slices.

That big zucchini all sliced up! No blood at all!

Dip zucchini in batter and fry until golden brown, 1-2 mins on each side.

 

I had a bit of batter left over, but had I not been so worried about running out, I don't think that would have been an issue.

Note 1: This amount of spice was okay, but next time I will use more pepper and maybe play with other spices.

Note 2: The batter had a bit of trouble staying on the zucchini in the pan, I found if I had the heat up high it cooked better and quicker while staying put.

Note 3: I had the over on Warm and added the cooked zucchini to a plate inside to keep warm while cooking the rest.

Note 4: I served the fried battered zucchini with an Indian bean soup (for protein). Next time I will serve with turkey burgers.

Note 5: Next time I will also either have more than 2 eaters at the table or make vastly less. The two of use only got through about half of the plate.

Finished Product! Yumm!

Home Made Chicken Soup

This is less of a recipe and more of a guideline or a list of what I did my 3^rd time making home made chicken soup. This time it turned out yummy!

1 bag regular carrots (I used all but 3)

1 cluster of celery (all)

½ a large white onion

3-5 garlic cloves (the little bits that you pull off)

2 packages of chicken broth, 32 oz each

6 cups water

3 tablespoons pepper (or to taste)

3 liberal shakes of basil (or to taste)

Chicken: I used half a package of frozen boneless thigh pieces, thawed and chopped.

Ignore the cherries, they don't go in the soup.

Bring broth and water to a boil. Reduce heat to medium high and add chopped veggies.

When veggies are tender, increase heat to high and add chicken.

Cook for t10 minutes adding the spices and stirring.

Turn to medium heat and let cook another 5-7 minutes until chicken is tender.

Remove from heat and allow to rest overnight in pot.

Separate into smaller containers and enjoy!