Paul's Cajun Fried Zucchini

Wednesday, July 18, 2012

Once in a while a recipe comes along that screams out SHARE ME.  And so, after quite a blogging hiatus, I am back to share this one.  It really rocked our worlds last night (mind out of the gutter!).

Paul Prudhomme is long gone, but his 1984 cookbook "Louisiana Kitchen" is not.  It is an oft studied guide by Nick (the hubbs) when he wants to ensure the perfect shade of roux.  Last night, however, staring at a pile of fresh-from-the-garden was mine.

I had checked all the regulars (Ina, Jiada, Mario, williams-sonoma...even cooking light...)...and nothing.

So I gave ole' Paul a shot, and boy did he come through.

This is an oldie but goodie...with a twist.

Paul's Cajun Fried Zucchini

(***Multiply this recipe by # of cups of chopped veggies you have.  I had 6 cups)

1 cup peeled and chopped zucchini (about 1" pieces)

1/2 cup AP Flour
1/2 cup panko bread crumbs
1/2 cup milk
1 egg
vegetable oil (for frying)

seasoning mix

1 tsp salt
3/4 tsp paprika
1/2 tsp white pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp dried thyme
1/8 tsp dried sweet basil

Combine all seasonings in a small bowl, mix thoroughly.  Sprinkle chopped veggies with about 1/4 of the seasoning and let sit.  Put flour in one bowl and bread crumbs in another (large enough to dredge veggies). Add 1/4 of the seasonings to each bowl, and mix thououghly.  **This is how you cook in layers of flavor at every step**  Mix milk and eggs into yet another bowl (large enough to dredge, again.  :)) 

Heat 1 inch of vegetable oil in a large saucepan or pot to about 350 degrees.  I used a candy thermometer to determine and maintain correct temperature.

Now you're ready to start frying!

Working quickly, dredge veggies in seasoned flour, shaking off excess flour.  Then dredge in egg and milk mixture, and finally the seasoned bread crumbs. 

Carefully drop coated veggies into hot oil.  I used a slotted spoon, gloves are also a good idea.  Cook veggies until golden brown, about 2-3 minutes, and then drain on paper towels and serve immediately. 

Sprinkle your golden brown veggies with remaining seasoning - and enjoy!!

These are great with a little bit of ranch dressing.

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