How to make Fried Zucchini - with pictures

We have quite a few zucchini plants in the garden and we are getting a lot of zucchini from them!
My family uses zucchini in a lot of different ways. We use zucchini in cakes, muffins, and breads. We cook zucchini on the grill with potatoes and other veggies wrapped in aluminum foil, on kabobs (marinated meat with veggies and fruit on a skewer), and we make Fried Zucchini.
Fried Zucchini is my family's favorite! Not a summer goes by without my family eating Fried Zucchini!

A week or so ago, my aunt, my cousin, and my Granny came over and we fried zucchini together. I took some pictures of the making of Fried Zucchini. I am going to share the pictures I took and how to make it, for those of you who do not know how.

Fried Zucchini

You will need:

Zucchinis - Small, young zucchinis are best for frying

2-4 large eggs

approximately 2 cups of all-purpose flour

Salt

Pepper

Vegetable Oil

A Large skillet for frying - An electric skillet is great to use because it keeps an even temperature, but any other large skillet will also work well.

a pair of tongs

two small bowls (one for egg and one for flour)

a plate lined with a paper towels or napkins

First, wash all of the zucchinis and slice them into medallions. Thin sliced medallions will be crispy on the outside and with a bit of softness on the inside. Thick sliced medallions will have a crisp outside and a soft inside, like a french fry. Super thin slice medallions will be very crispy, like a potatoe chip, but they often burn.

Throw away the tips of the zucchinis.
Lightly salt the medallions.

Now, put enough vegetable oil in the skillet to cover the bottom. Heat the skillet to about 200 degrees farenheit.

Put two eggs in a bowl, lightly salt them, and whip them. In the other bowl, put one to two cups of flour.

Dip a few medallions at a time in the egg.......

< ......then dip both sides of medallions in flour........

....and put in the skillet to fry.

Brown both sides of the medallions. After both side of the medallions are browned, put them on a the plate with a paper towl on it. Serve Fried Zucchini warm.

Tips: If the bowl of egg gets watery from dipping zucchini, it is best to get a new bowl of egg.

If the oil in the skillet gets too hot, it will burn. If the oil is getting too hot, the heat should be turn down to a lower temperature.

If the skillet looks like there isn't enough oil or like it is running out of oil, add more.

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If you have any questions or comments, you are welcome to email me @ homesteaderbelle@yahoo.com

Belle

How to Pasteurize Goat Milk

I do recommend to anyone that drinks milk, especially children, to drink pasteurized milk versus drinking milk raw (unpasteurized). Pasteurizing milk kills bad bacteria that could be harmful to the body.
Many people, who have arthritis, like to drink goat's milk raw because the raw goat's milk contains something that pasteurized milk does not have that is supposed to help the arthritic pain.
For my own family, I pasteurize our goat milk.

The pasteurization process is really simple!

For pasteurizing your own milk you will need -
a Candy Thermometer
a Clean piece of cheese cloth or a flour sack dish towel
a Clean Stainless Steel Pot
a Clean Metal Spoon for stirring the milk

a Bowl of cold water with lots of ice
and clean glass *containers for storing the milk

First, strain the milk through the piece of clean cheesecloth or a clean flour sack dishtowel into the clean stainless steel pot. Straining the milk will catch all of the hairs or other things that might have fallen into the milk during milking time.
Note - The piece of material you use for straining needs to be very clean. It shouldn't be washed in harsh detergents or fabric softeners, especially detergents that are scented. I suggest getting a few towels to keep for straining milk through only! To make sure your towel is clean enough, you can alway dip it in boiling water, that should kill anything that isn't good in your milk.

Attatch the candy thermometer to the pot. (If you don't have a candy thermometer that attches to the pot, dip the thermometer into the pot often to check the milk's temperature.)
Set the heat of stove top to medium high. Stir the milk as often as possible if not constant.

Watch the temperature on the thermometer. When the temperature on the thermometer reaches 165 degrees Farenheit, set a timer for 15 seconds. When the timer ends, put your pot of milk into a the bowl of cold, icey water and stir.
Try to get the pot of milk into the water as quickly as possible. The quick cooling of the milk gives the milk a better flavor.

When the ice in the cold water melts, take the milk from the bowl of water, pour into clean containers, and put the containers of milk into the freezer for further cooling.

It shouldn't take the milk very long to get cool in the freezer.
After the milk has cooled in the freezer, put the milk into the fridge. The milk is now without the bad bacteria and ready to drink. Give the milk a good shake and enjoy!

* Containers - Never use plastic containers to put milk in. Plastic holds bacteria. Don't use any container to store milk in that has cracks, seams, or crevices, those little places are just a place for bacteria to hide.

I have found glass containers are best for storing milk. I like canning (Ball, Kerr, Mason) jars to keep my milk in. Each milking's milk in in it's own container, I never have to worry about milk from different milkings getting put in the same container, and canning jars make giving the milk a good shake easy.

Everything used to pasteurize the milk should be as clean as possible.

Thank you so much for visiting my blog! Please check out some of my other posts and visit my blog again soon!

~Belle~

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