Saturday, May 18, 2013

Napas with Batter-Fried Zucchini


Thursday 16 May
While rootling around in the freezer, we found a packet of Napa sausages we'd bought from Kroger Brothers some time ago.  These used to be our favorite, but then they started getting overly fatty and salty, so we switched to Linguiça.  We forget why we stored these up, but once defrosted and cooked, they turned out to be back to the high quality we knew and loved.  Only one thing - when you fry up defrosted sausages, do prick the skins, as it seems the liquid migrates to one place as it freezes, and makes the sausage skin burst. 
We had a couple of zucchini, and wanted to do something with them that was not the usual.  So by consulting both New Joy and Marcella Hazan (who do pretty much the same thing), we decided to batter-dip and shallow-fry them. 
The batter was 1/2 cup flour, 6/8 cup club soda (a driblet more if it seems too thick), 1/4 tsp. salt, and 2 Tbsp. fresh minced parsley, oregano, thyme, and whatever else looked good in the garden.  The zucchini, sliced into 1/4 inch rounds, slid into this, then out, then into hot oil in the pan.  Once it was brown, we put it on paper towels to drain, and salted it.  It was just what we wanted - hot, hearty, and a little different.
Zucchini would also be good sliced longways, dipped in egg and then seasoned breadcrumbs, and fried as if for eggplant parmesan.  But maybe next time.

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