Yes. We are still eating zucchinis. Although “Courgettes” is so much more lovely a word, don’t you think? As soon as Lee (my long-suffering husband) starts giving me especially long looks when it comes to the continuing abundance of zucchini, I start calling them courgettes, in hopes of romanticizing the situation. But no, he isn’t fooled.
Until last night! Thank you so much to my lovely, brilliant and resourceful friend, Katie, for this recipe. Right up my alley: Nothing to it.
We sliced the zucchini like fingers. We dipped the zucchini in beaten egg. We dropped the zucchini in a bowl of ground almond, and shook them all about. And then we friend them in delectable duck fat.
Duck fat, I am *sure*, is the best most amazing lipid. I do use it for everything: it has a high burn point (great for lightly frying or sautéing–takes a lot to kill), and a similar fat profile to olive oil. Yes, I definitely consider duck fat to be a health food.
The key to frying successfully is to keep the temperature hot, but not too hot. And don’t walk away!!!
These zuke fries were So so so good. Crispy golden light on the outside, and melting on the inside. We sprinkled sea salt over them, and I whipped together a yogurt/sesame oil/tamari/fig compote dipping sauce. Yes, a melange of leftovers put to good use. The kids couldn’t get enough of them, (even though Treva did drop the guts of several on the floor, o well), and even Lee ate them happily. There were hardly any left for poor little me, after slaving over a hot stove boo hoo. Success!