tag:blogger.com,1999:blog-2524957856317328371.post2529383993489333190..comments2023-10-23T14:30:31.557-07:00Comments on Dum Vivimus, Vivamus: Pucker up.greghttp://www.blogger.com/profile/10282685892329599436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2524957856317328371.post-77878780289509506542012-08-19T11:22:16.828-07:002012-08-19T11:22:16.828-07:00Growing up in New Enlgand/Texas, I have seen fried...Growing up in New Enlgand/Texas, I have seen fried zucchini...my parents did it occasionally. But, being a kid, I thought zucchini, by definition, was 'ICK'. I also thought the same about atichokes and aspargus, but I seem to have gotten over that too. <br /><br />For a 'fried' zuchinni application, I shred them and toss them with an egg and some flower, and fry them up like pancakes/fritters. Cook 'em in some bacon grease and throw some sour cream on them...pretty okay...my kids can't get enough. greghttps://www.blogger.com/profile/10282685892329599436noreply@blogger.comtag:blogger.com,1999:blog-2524957856317328371.post-38493655244786984462012-08-19T10:09:36.098-07:002012-08-19T10:09:36.098-07:00Do you ever fry them up? I'd not seen that un...Do you ever fry them up? I'd not seen that until I moved to the south as a young bride. Sliced battered and pan fried in a little oil then served with some sort of ranchy/sour cream dipping sauce.<br /><br />I was a little hesitate, being raised out west I'd never seen that, but dang they were good.<br /><br />Vlasic's hard to beat. I need to try making some.Home on the Rangehttps://www.blogger.com/profile/03836315423040719919noreply@blogger.com