It's been a good three or four weeks since I went into the vegetable garden, what with the new breathing issues. On Saturday I went and could barely see the garden for the weeds. So yesterday, that was our quest, to get back the garden before it was totally wasted. I had planted three kinds of corn, to ripen about a week apart. Greg picked a couple of ears on Saturday, and they were a little past prime. Yesterday I picked a boxful, plus eggplants and tomatoes, and the last of the zucchini, to pawn off on the family and friends. I hope the corn was still fit to eat.
BATTER FRIED EGGPLANT AND ZUCCHINI
First, peel and salt the vegetables. Both eggplant and zucchini contain a lot of water, so to batter them, you need to account for it. Toss in a bowl with flour, and let it stand for at least twenty minutes. At this point you have a nice gooey coating on the veggies that's great for pan frying in just a shimmer of oil. If you want a heavier batter to deep-fry, here's what to do. In a separate bowl, beat an egg with, oh, say a third to a half cup of flour. Add a little liquid, beer or club soda or water, but not milk (that makes it too cakey) so that it's thick enough to dip into. Put all the flour coated veggies in this batter, and then one at a time into hot oil (about 375 - I'm guessing). Turn once, they'll be done really quickly. You can use this batter on other veggies, without pre-salting, to deep fry, but you'll need to salt the batter. Mushrooms, green beans, etc.
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