But for now all you English can share in my latest culinary quest: Zucchini fries.
I tried them first at our favorite Greek Restaurant and ate so many I thought I was going to start turning green. They're a strange addictive nature to the just right level of crisp and verdant summer cool of the zucchini mixed with the tongue leavening batter with a pinch of flavor.
I borrowed most of the recipe from here:
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 c. milk
2 tbsp. oil
1 lb. zucchini, cut into 3 or 4-inch sticks
Additional flour (optional)
Oil for deep frying
And to it I added some spices:Generally in the amount of does this batter smell good yet? No, well then add some more. The Oregano really makes it pop nicely.
Combine the flour with the baking powder and salt in a medium sized bowl. To that add your spices and anything else you think will work well with zucchini (Note: small green army man have a habit of trying to shoot gigantic man eating vegetables so I would avoid them).
In a smaller bowl whip together the egg, milk and oil. Then dump the liquid into the dry and beat until smooth.
Drain on some paper towels on top of a baking drying rack, add a bit more salt (trust me) and tada fancy vegetable fries without a hint of potato.