I’m so proud of myself. I went to the gym first thing this morning. All the excuses not to go swam through my head but I went. It was my first real accomplishment this year. I gorged over the past few weeks and now I can’t fit into my clothes and it sucks. I ate my way through a ton of great recipes that I can’t wait to post.
The first one is from Katie Lee’s The Comfort Table: Recipes for Everyday Occasions. This book is a keeper. Tons of fabulous, easy recipes for entertaining. I hate to fry foods in the house so when Jason and I deep fry turkey outside, I look for other creations to drop into the hot oil. Loved the taste of these courgettes as an appetizer and it couldn’t be easier.
Fried zucchini chips
2 medium zucchini
1 large egg, lightly beaten
1 cup self-rising flour
vegetable oil, for frying
kosher salt and lemons, for serving
Use a mandoline to slice the zucchini very thin. (They should look like potato chips. However, if you like the taste of veggies keep them thicker.) Coat zucchini slices with the egg, then dredge a few at a time in the flour.
In a large Dutch oven over medium high heat, heat the oil to 375°F. Fry the zucchini in batches until golden brown, about 2 to 3 minutes. Drain on paper towels. Sprinkle with salt and a squeeze of lemon juice. Serve immediately.