It’s summer which means zucchini are everywhere. If you throw a rock someone you know is probably growing some in their garden and are trying to pawn a bunch of them off to you. I personally love zucchini, my family not so much. So I am always looking for new ways to make zucchini in the hopes my family will come to like it as much as I do. That is the great thing about Pinterest, it has so many different recipes for anything you can think of. Not to mention if you have some sort of restricted diet there are always recipes for most diet types. Fun fact, I have been gluten free since 2011. Pinterest has been a lifesaver when searching for recipes that need to be converted to a gluten free version.
So last night as I walked into the house after work, I see two large zucchinis sitting on my counter. Someone who works with my husband had brought some into work and he brought some home. Shocker considering he really isn’t a fan of them. Then the wheels started to turn. How am I going to incorporate these into dinner for the night? You guessed it, first stop, PINTEREST. This is the recipe that I found from The Black Peppercorn on Pinterest . Now I will have to say upfront that I used this recipe more as a guide than following it as the recipe stated. I had to convert this recipe to a Gluten Free version. However it was very easy and tasted great when done. Here is how I made it in a Gluten Free version.
For last night I only used one large zucchini. I cut it in half and then cut each half again in half, then chopped into strips.
Then I used the following Gluten Free Flour and Bread Crumbs to create my dipping stations. Bob’s Red Mill 1 to 1 baking flour is my go to for all things Gluten free that require flour. I am not one who really measures seasoning. I tend to add a bit of this and a bit of that until I think it will taste good. I think I used similar amounts of the seasonings the recipe called for.
I did follow the recipe instructions on the steps for dipping and frying. Flour, Eggs, bread crumbs and then into the oil. I noticed that if I didn’t tap off the excess flour the egg and crumbs did not stick as well.
I prefer to fry things with vegetable shortening over vegetable oil. It seems to me that whatever food I am frying does not turn out as greasy, no idea why but I’ll take it.
I fried each side until golden brown, approximately about 2 minutes per side. Make sure you do not crowd your pan otherwise the oil temperature will drop pan and your food will turn out overly greasy.
Here is the finished project, as you can see my oil got a little too hot at the end and some of the zucchini burned. You can serve them plain or with your favorite dipping sauce. My 16 year old son used Ranch of course. Both my son and my husband went back for seconds. I will take that as a WIN on this recipe. I hope you try this recipe out, gluten free or not. Leave a comment down below if you tried it and liked it.
