Zucchini fritters (with bacon and pepper) and Tarragon aioli
It would appear that you can make most anything taste amazing when you simply apply a bacon and pepper makeover. As is the case with zucchini – it’s not my favorite. Sure, I’ll eat it in quick bread form – I guess the butter and sugar makeover also works. I don’t mind Zucchini sliced thin and grilled but that’s mostly because it’s slathered with olive oil and usually along side something else much more delicious like steak. But I have too many tainted memories of sludgy, steamed zucchini with nothing more than a light shower of salt – if that.
Now I could eat my weight in zucchini, just add bacon, a Serrano pepper and deep fry. Oh and the Tarragon aioli helps too.
Their squid-like appearance also makes them enticing to me. I don’t like squid but apparently I like fried food that looks like them. Go figure.
When the wet batter meets the hot oil the final fritter shape is immediately set, and just like a snowflake, each is uniquely beautiful in a slimy, sea creature sort of way.
Or it is quite possibly another form of the wax and water test. I never did this myself but learned about it via The Simpsons circa 1994. Apparently your future can be predicted by the shape wax makes in cold water. In the Halloween episode Lisa’s wax droplet turned into a broom thus determining her future as a witch or housewife. Either way, she was scared.
According to my findings I am set to be a sea creature with long tentacles. Deep fried tentacles. The best kind.
