Fried Flounder with Zucchini Straws over Grits
I may lay off the zucchini for a few posts, my readers may be getting tired of seeing them. I know that I get to a point every summer where I don’t know what else to do with them, so I figure that I am providing ideas now, early in the summer, so that one click to the zucchini category on my blog and there will be ample options.
With the abundance of zucchini in my fridge, I figured I would please my husband by frying them up with some flounder and eat them over grits. I remember eating fried zucchini strips in Basilicata when I was living there at 16, they were heavenly, I was trying to go for the same thing here.
Fried Flounder with Zucchini Straws over Grits
zucchini straws
- 2 large zucchini
- 1 pound of flounder fillets
- 2 eggs, beaten
- flour, as much as needed to coat the zucchini & the flounder
- oil for frying the zucchini & flounder, enough to fill the pan an inch or two
- paper towels
- 1 cup grits (you may have some leftover, though too much is better than too little, you can fry the leftovers for another meal)
- salt & pepper to taste
Cut the zucchini lengthwise into 1/4 inch straws. Beat the eggs in a bowl and put the flour on a separate plate. Heat the oil in a frying pan over medium heat until it sizzles when you drop some flour in the oil. This indicates that the oil is ready for frying.
Preheat the oven to the lowest setting and place a paper towel lined plate in the oven to keep the zucchini warm until it is served.
Dredge slices of zucchini in the flour, shaking off the extra flour and then smother with the beaten eggs. When it is well coated carefully ease into the hot oil, repeat with as many slices as will fit into your frying pan without crowding. Let the zucchini brown on both sides turning after about a minute or two. When they are golden brown remove from the hot oil, hold them over the oil to drain of excess oil and place on a plate lined with paper towels. Repeat this process with the rest of the zucchini, piling them on the plate with paper towels between each layer.
I used the same oil for frying the flounder that I had used for the zucchini, the flounder will pick up some of the zucchini flavors, some, and that way you aren’t using an entire bottle of oil for this dish, though a considerable amount.
Dredge the flounder in the flour, the oil should still be hot enough to fry the flounder after the zucchini. Drop the flounder in the hot oil and cook for about a minute or two on each side. Remove from oil to a paper towel and serve immediately.
Make the grits in the meantime. In a 3- to 4-quart saucepan, bring 4 1/2 cups of water seasoned with 1 teaspoon of salt to a boil. Slowly stir in 1 cup of grits. Continue stirring and reduce heat to low. Cook for 30 to 40 minutes, stirring frequently to prevent scorching.
Plate the grits, placing a good portion of the zucchini straws on top and top that with the flounder fillet. Add a few cherry tomatoes and basil for garnish.
One Year Ago: Summer Squash and Potato Torte
Two Years Ago: Okra Sautéed with Tomatoes and Garlic alla Napoletana & Carbonara with a Twist
Italicious 