Zucchini fritters and an array of fruit. I’d say this is my first successful attempt at frying something. I have tried and failed with okra and beet chips. I think the secret is enough oil and a good coating. The oil got too hot toward the end, so that is something to be mindful of next time.
Advertisement
That looks so good!
How does one know when the oil is the right temp, that’s what I want to know!
Flick your wet hand over the pot of oil. If the water drops make the oil sizzle, it’s hot enough. When the food immediately starts frying, it forms a seal and doesn’t absorb much oil. Now I need to figure out the timing and subtlety of turning down the heat so the oil doesn’t burn.
Mrs. VnC is an expert at frying yellow squash.
That’s really all I got.
[...] aside: How I love fritters! Here are posts on pumpkin fritters, corn fritters, and zucchini fritters. Onion-thyme potato fritters with Greek yogurt and some endive and [...]