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Forgive me. Forgive me for posting this while you are working hard towards your New Year’s goals. Forgive me for eating all of this without sharing. But please keep reading.
This dish is worth it. ;)
It is another recipe from Barb, and was the most requested dish at her restaurant for years. To me, there is nothing like a good piece of fried zucchini. While we tend to stay away from fried food for the most part, there is something about having a slice of fried zucchini as an appetizer that is just fantastic.
I remember as a young girl that my mom made fried home-grown zucchini. While it was more ‘pan-fried’ than deep fried, it was utterly delicious and I still can taste it to this day.
I needed Barb to come help me with this recipe. If you think I am great in the kitchen, you are wrong. I am a complete goof. If Barb wasn’t with me I would have completely destroyed the dish, but now that I have a few under my belt, I feel confident in making them alone.
I performed surgery on 2 zucchinis, slicing them lengthwise. This was a task, to say the least.
I don’t own a mandolin, mainly because I don’t trust myself with sharp objects. Thankfully, I’ve never cut myself mid-cook, but who knows what could happen in the heat of the moment? Sometimes my passion overwhelms me!
I learned that I should own a mandolin, because slicing these zucchini lengthwise was enough to put me in the nut house. Not to mention I almost jabbed my eye out 6 times. Fried eyeballs, anyone?
Ok that’s just gross. I apologize.
(Side note: If you don’t own a mandolin and slice the zucchini by hand, it may be a bit thick. Soak the zucchini in salted water to make it more flexible.)
Now comes the best part. Well, almost the best part. I consider the best part to be eating the dish, but hey, that’s just me.
Wrap the zucchini slices around a big, hunkin’ chunk of provolone.
Yep, I said it. Please do as I say.
Stick the provolone wrapped zucchini on a bamboo skewer, and fry away.
Sorry for the lack of frying pictures, but it is a bit tedious trying to snap a picture and work with hot oil.
I used a batter of bisquick + beer, and it worked out great. What also worked out great was finishing off the beer. Cooking can be rough sometimes.
Whatever your thoughts on fried food may be, I don’t think you can deny that this is a fantastic looking dish.
Don’t hate it ’cause it’s beautiful.
The marinara and parmesan cheese complete this already mouth-watering snack.
According to Barb, once you have made it before, it is very quick and easy to make. Not only is it a party pleaser because it is so aestetically appealing, but each guest can pull a zucchini piece off of the skewer and enjoy.
The batter also came out light and fluffy, as opposed to being heavy and just sitting in your stomach. It was a nice change from restaurant fried food!
This probably ranks up there as one of the best things I’ve ever ate. And being able to make it at home? That is just priceless.
Provolone Stuffed Fried Zucchini
Makes 3 skewers
3 bamboo skewers
12 thin lengthwise-sliced pieces of zucchini
12 1-inch chunks of provlone cheese
1 1/2 cups warm marinara sauce
1/2 cup parmesan cheese
frying batter of choice
frying oil of choice
Once zucchini is sliced lengthwise, wrap it around a chunk of provolone and skewer it on the bamboo. Continue with the others, until each skewer has 4 pieces on each.
Make sure the frying oil is hot. Dip the skewer into the batter, then place in the oil. Fry about 3 minutes on each side, or until golden brown.
To serve, lay on top of 1/2 cup of marinara sauce. Sprinkle with parmesan cheese.
So before you disown me for leading you off the beaten path, just plan to make this someday. Maybe in the summer? On a cold, winter night?
Or on a Monday when you have sworn to eat more veggies and less fried food? Eek. I don’t know who would do that.
Let’s be real.
We all know that this dish still gave me more veggies than I normally eat.
And if you are just drooling and have to make it this weekend? Check out my tips on how to avoid weight gain on the weekends.
With this baby, you may need it. :)