Tuesday, March 4, 2008

Fried Zucchini!

I haven't posted anything recently because I was in CA for a week. But being there reminded me of something I cooked there last time. As I may never make this again, I figured I would throw out the basics of what I did.

My dad had found a MONSTER zucchini in the garden. His eyesight is going, and he didn't even realize it was down there turning into a great seed bearer LOL. It brought back memories of my dad making fried zucchini when I was a little girl, so I started thinking about how I could do it gluten free. I went to Lassen's, hoping to find gluten free bread crumbs, but they didn't have them, so I thought outside the box (or inside the box as it turned out haha) and started looking at the cereals. I found a corn based one with almost no sugar and decided to give it a try (sorry I don't remember the exact name, but it was shaped like spheres). Also, I don't really have ingredient amounts as I just winged it, but it would depend on the size of the zuke anyway. And I only had a few spices on hand I found in my moms cupboard, but you could always add more. They turned out so yummy!

Fried Zucchini

Zucchini, sliced into rounds about 1/4 inch thick
Corn based gluten free cereal, pounded up into fine crumbs
Dried Parsley
Garlic Powder
Bit of Salt
Egg Whites
Oil for frying

Mix up the dry ingredients.
Beat the egg whites.
Dip slices in egg, then crumbs.
Fry them up in heated oil til golden on both sides.
Enjoy!

2 comments:

Mom of 5 said...

Thank you so much for the zucchini recipe. We plan on trying it out with our dinner this evening. Enjoy this beautiful sunny day!

gypsy said...

Just an idea for any one looking for GF/CF ideas. We have found that a mixture of Brown Rice Flour, Potato Buds(mash up buds a little bit (1/2 and 1/2 mix) and a little ground flax (optional) makes and excellent browning flour.
We have browned chicken, turkey, pork and fish so far. If you have a picky eater, i do, pound the meat very, very thin, and then mash into the flour till meat is almost dry, then fry. Makes it crunchy and fries fast.