exclusively Skirt in the Kitchen
I’m not quite ready for summer to go. Even though Autumn is pushing up its sleeve, just ready for the take-over, I can’t say no to summer.
I get to extend summer zucchini for in my Fall garden. Was I planning/thinking ahead?-Yes! It’s been a great year for gardening. This was my best year ever for fingers in dirt, mud on the forearm, and fresh vegetables with edible flowers for the plate. I will welcome Fall with a smile.
Cut the zucchini in bite-size portions. Heavily season flour with Weber Roasted Garlic & Herb Seasoning.
Dip into evaporated milk, first. I think it’s better for frying. I even like the color and smell of evaporated milk!
Sixty-percent of water is removed from fresh homogenized milk before it is sterilized and canned for market. From the heating process, a darker color is developed, giving it the slight caramelization. Scientifically proven, undiluted evaporated milk has more food energy than fresh milk. It’s an intelligent dairy product. It’s one of the best food inventions from back in the day that is still around for production because you can stretch a can of it if you choose to dilute it even though full-strength has that great richness and nutritious quality. Laugh, but it’s still good for the economy. It might have vintage appeal in its creamy liquid and label but it’s noteworthy to keep in the pantry for both cooking and baking. It has a long shelf life, too.
These are crispy, having marvelous seasoning with soft centers.
green for zucchini
Leave a Reply