Smoky Fried Zucchini Nuggets With a Spicy Dipping Sauce

Name: Smoky Fried Zucchini Nuggets With a Spicy Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24-36 Bites (depending on the size), 8 serving(s)
Ingredients: 3 -4 medium zucchini, diced fine (skin on, lightly seeded); 6 slices bacon, diced and sauteed until crisp (I like to use a smoky or hickory bacon if you can); 1/2 jalapeno, seeds and ribs removed and minced very fine; 1 small shallot, diced fine; 1 extra large egg (large, but don't use medium or jumbo); 3/4 cup milk (no skim or low fat, half and half also works); 1 1/2 cups all purpose flour; 1/2 teaspoon baking powder; 2 tablespoons fresh chives, diced fine; 1 pinch cayenne; salt; pepper; 1 cup sour cream; 2 tablespoons buttermilk; 1/2 teaspoon garlic, minced; 1 scallion, fine chopped (green and white parts); 1/2 small chipotle in adobo sauce, minced (more or less to taste); salt; pepper

Submitted by SarasotaCook

"A great easy recipe. Always a hit at BBQ's or cookouts. These make a perfect appetizer or starter course for a meal. The smoky bacon adds a lot of flavor, and a little spice is the perfect mix. No need to make patties, these bites are just dropped in by the spoon and served with a spicy "ranch like" sauce."

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Ready In:: 30mins
Ingredients:: 19
Yields:: 24-36 Bites (depending on the size)
Serves:: 8

ingredients

Zucchini
3 -4 medium zucchini, diced fine (skin on, lightly seeded)
6 slices bacon, diced and sauteed until crisp (I like to use a smoky or hickory bacon if you can)
¹⁄₂ jalapeno, seeds and ribs removed and minced very fine
1 small shallot, diced fine
1 extra large egg (large, but don't use medium or jumbo)
³⁄₄ cup milk (no skim or low fat, half and half also works)
1 ¹⁄₂ cups all purpose flour
¹⁄₂ teaspoon baking powder
2 tablespoons fresh chives, diced fine
1 pinch cayenne
salt
pepper
Sauce
1 cup sour cream
2 tablespoons buttermilk
¹⁄₂ teaspoon garlic, minced
1 scallion, fine chopped (green and white parts)
¹⁄₂ small chipotle in adobo sauce, minced (more or less to taste)
salt
pepper

directions

Dip -- Simple - mix the sour cream, buttermilk, garlic, scallions, chipotle, salt and pepper. Cover and refrigerate. If you like it a bit thinner, just add a bit more buttermilk. Make ahead.
Bacon -- Make this ahead as well. Just pan saute until crisp - remove to a plate lined with a paper towel to drain.
Zucchini -- I used 4, but they were a bit small. I actually mix all the flour and liquid ingredients first and then add in the zucchini. This way I start with 3 but I can always add another zucchini if needed.
In a large bowl, mix the egg and milk and whisk well. Add in the cayenne, shallot, chives and jalapeno and stir to combine. Then add the flour and baking powder and finally add in the zucchini and bacon. Mix well to combine everything. As I said, you will need between 3-4 zucchinis depending on the size. It is a fairly thick mix, almost like hush puppies.
Fry -- I used a large deep cast iron pan, but a small deep fryer will work as well. Use what you feel comfortable frying with. I happen to like a deep fry pan, but any method will work. About 3-4 cups of oil (vegetable) is what I used. Canola will also work. Heat to medium high, you want the oil hot - just like frying anything. My trick is to put the end of a wooden spoon in the oil and you should see bubbles around it. Simple method and it works every time.
Add a heaping tablespoon of the mix into the oil, a few at a time -- don't over crowd the pan. Cook until golden brown. During cooking, you will need to roll the nuggets or bites over so they cook evenly. They don't take long 3-4 minutes is all mine took. Just until golden brown.
Serve -- Enjoy with the dipping sauce. A spicy tomato sauce, marinara or even a spicy cheese sauce is a great dip for these bites. Simple and easy. A perfect way to get kids to eat their vegetables.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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