Zucchini fries

The older I get the more I find myself reaching further and further back to create food from close to scratch. I can only fear that in a few years this will lead to me having a host of ravenous chickens gorging on a large vegetable garden as I spin wool and chase away anyone wearing buttons.

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:
     Oregano
     Parsley
     Garlic Powder

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.

Now take your Zucchini's and just slice them up into fry like shapes. Some people like them rather thick, I aimed for about 5 mm. I'd tell you in inches but I can't remember how many pounds there are in a yard. Pat the zucchini dry and dredge in flour (which I also added some spice too because I'll put spice in anything).

Get the oil up to 350 and start doing the old batter dip 23-skidoo. It'll take about 2-3 minutes for the fries to reach a nice golden brown and since they stubbornly refuse to turn over half way you have to do that yourself.

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.

I had them with a small lamb shank that I marinated in the quick mix of "olive oil, dijon mustard, garlic powder and lemon juice" then tossed that on the grill for 10 minutes. A nice Greek meal for a sweltering summer day:

I know, -50 points for plating. You should see when I serve soup in a trough.