Comments on: (Crappy) Crispy Courgettes / (Feckless) Fried Zucchini

By: cwid

cwid — Wed, 19 Sep 2007 15:31:41 +0000

I think all the previous suggestions are good especially making sure the tempura batter is cold. The other thing that you might want to do is to make sure the zucchini slices are pressed down with a plate after you salt it so that all the liquid is drained out. Or better still, wrap the whole thing in a tea towel and squeeze and wring until all the liquid comes out.

Would love to know how the next zucchini experiment goes.

By: cwid

cwid — Wed, 19 Sep 2007 15:20:40 +0000

You might want to try this South Beach friendly zucchini recipe from Kalyn’s Kitchen. I haven’t tried this yet but it does look delicious and less fatty.

http://kalynskitchen.blogspot.com/
September 18, 2007 entry

By: Beng

Beng — Sun, 02 Sep 2007 08:26:19 +0000

Suggestion: why not fry them again? I tried it before with french fries which I made from scratch (fresh potatoes). It came
out (the 2nd frying) like Piknik (those canned french fries).

By: linda

linda — Thu, 30 Aug 2007 05:28:16 +0000

I just remembered reading a while ago about Patsy’s restaurant and it was Frank Sinatra’s fave eatery and he had his private room upstairs where he brought his pals.

Btw, I always slice my zucchinis’a tad thicker and cook it almost straight away.

By: sister

sister — Thu, 30 Aug 2007 00:14:30 +0000

You might try just flour with salt and pepper.