INGREDIENTS
This is what you need for 2 servings:
- 1 steak for 2
- 1 large zucchini
- scalloped potatoes, cooked, refrigerated
- S&P, seasoning
batter
- 1 egg
- all-purpose flour
- chilled water (or juice)
- baking soda
- S&P, seasoning
Pic1:
steak, deep-fried zucchinis, scalloped potatoesa. deep-fried battered zucchinis
Kitcheneering experiment # 1634.
The batter I made is loosely based on an internet tempura batter recipe, but of course I couldn't resist giving it my own personal twist. ☺
I used fruit juice instead of chilled water because I had that sitting right in front of me on the table. I also added a bit of baking soda, to get it to fluff up when being fried.
This is a very different effect than breaded zucchinis.
OK, I know, heavy-duty calorie load, greasy spoon and such. The batter actually protects the zucchini from the grease and I don't force anyone to eat the batter. Well, maybe just a little taste, because it is good!
Directions
2020-09-02
Pic2-4: batter- Preheat the deep-fryer to 350-360 ºF.
- Combine 1 egg, 1/2 tbsp. baking soda and 1 cup of chilled water in a mixing bowl. (Pic2)
I used diluted peach nectar instead, because I happened to have that on the table. - Beat until fully mixed together.
- Add all-purpose flour 1 tbsp. at a time and mix. Repeat until the dough starts firming up, but is still pourable. (Pic3)
- Season to taste and mix again. (Pic4)
Pic5-7:
deep-fry- Cut zucchinis about 3/8" thick.
- Drag the zucchini slices through the batter until covered on all sides.
- Drop them immediately in the hot grease.
I could fit only 4-5 slices into my small frying basket. - Deep-fry until golden brown, 3-5 minutes.
- Remove from the fat and allow to drain.
- Dry on paper towels before serving.
Pic8-10: served- As can be seen in the pictures, the batter fluffed up quite a bit.
- The zucchinis were steamed in their own juice, but were not greasy at all.
- I ate a few bites of the batter with tartar sauce.
Quite good, but I still prefer not to eat very much of that batter.
b. scalloped potatoes
This was a dish that I prepared a week ago 2020/08/28, but I miscalculated the time it needed in the oven. It wasn't ready when I served that day's meal and we didn't want to wait for it. It went in the refrigerator, and today I reheated half while cooking the steak.
2020-09-02
Pic11-13: scalloped potatoes- Prepare scalloped potatoes as per your favorite recipe.
- I used sharp cheddar cheese in this recipe.
c. special trim 'steak'
This was not really a steak-cut, but more of a very small brisket flat, i.e. meat with very long horizontal muscle fibers, which is usually better suited for stew than steak. My experience with these 'special trim' pieces from Sam's Club is that they are unusually tender for stew-cuts, possibly because of the cryovac packaging.
This 'steak' needed a very sharp knife, but was otherwise quite good.
2020-09-02
Pic14-16: steak- Season to taste. I used salt and my favorite steak seasoning, berbere.
- Sear and simmer the steak, time and temp. depending on thickness.
- Serve and enjoy.