ALL ABOUT THAT FOOD BY ASHLEY MILLER There is something about August in the Midwest that makes you wish summer could linger just a little longer. This past weekend, I took my daughter to our county fair. On America’s 250th birthday year, I couldn’t help but think about these timeless traditions that have brought families together for generations. Since the earth has finally warmed up, and every evening is filled with the songs of frogs, crickets, and cicadas, the fair naturally fits into this cultural rhythm. As we walked toward the fairgrounds, families streamed through the gates, I tugged on her hand excitedly as I knew of the adventures that awaited us. The familiar melody of the carousel sang through the air, welcoming everyone with a tune I remembered so well. Colorful metal arms catapulted high into the sky, as delighted screams echoed across midway. Then came the unmistakable smells of funnel cakes dusted with powdered sugar, buttery popcorn, sizzling corn dogs, grilled onions, and fresh-squeezed lemonade. What an iconic summer fragrance. We spent the evening doing exactly what a fair is meant for. We scarfed down more sweets than we should have, climbed high into the sky, spun until we laughed so hard our sides hurt, and made memories I’ll carry with her far longer than the season itself. The next morning, our stomachs certainly weren’t asking for another funnel cake, but the zucchini growing in the garden wasn’t going to wait either. August gardens have a way of producing more zucchini than anyone knows what to do with, and around here, that usually means one thing—fried garden zucchini. There is something special about slicing zucchini picked just hours before dinner. The crisp coating, the tender center, and that fresh garden flavor seem to capture everything I love about this time of year. It’s simple, comforting, and always disappears faster than I expect whenever family or neighbors stop by. With our neighborhood block party just around the corner, I decided it was the perfect excuse to make another batch. After all, every good cook knows you must test a recipe before serving it to everyone else—and if that means enjoying a little extra fried zucchini along the way, well, that’s just part of the process. August never stays long enough. Before we know it, combines will be rolling through the fields, school buses will replace lazy summer mornings, and cool evenings will remind us that autumn is on its way. Until then, I’m soaking up every county fair, every sunset, every evening chorus of crickets, and every zucchini the garden has to offer. I hope you’ll join me by making this recipe for your own family and enjoying one more delicious taste of Midwest August. Crispy Garden-Fresh Fried Zucchini Serves: 4–6 Ingredients For the zucchini: • 2 medium garden zucchini, sliced into ¼-inch rounds • 1 teaspoon salt • 1 cup all-purpose flour • 2 large eggs • 2 tablespoons milk • 1½ cups Italian-seasoned breadcrumbs • ½ cup grated Parmesan cheese • 1 teaspoon garlic powder • 1 teaspoon onion powder • ½ teaspoon paprika • ½ teaspoon black pepper • Vegetable or canola oil for frying Directions 1. Slice the zucchini into even rounds and sprinkle both sides lightly with salt. Let them rest on paper towels for 15–20 minutes to draw out excess moisture. Pat dry. 2. Set up three bowls: o Flour o Eggs whisked with the milk o Breadcrumbs mixed with Parmesan, garlic powder, onion powder, paprika, and black pepper 3. Coat each zucchini slice in flour, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. 4. Heat about ½ inch of oil in a heavy skillet to 350°F. 5. Fry the zucchini in small batches for 2–3 minutes per side, until golden brown and crispy. 6. Transfer to a wire rack or paper towel-lined plate. Sprinkle immediately with a pinch of salt and a little extra Parmesan while still hot. 7. Stir together all of the dip ingredients and chill until ready to serve. Tips for the Best Fried Zucchini • Fresh-picked zucchini from the garden has the sweetest flavor. • Don’t overcrowd the pan—fry in batches so each slice stays crisp. • Serve immediately for the best texture. • Garnish with fresh parsley and lemon wedges for a bright finish. Ashley Miller is a lifelong Hoosier with a passion for preserving the nostalgic culture of agriculture communities across the Midwest. She believes the best way to bring people together is around the kitchen table. She resides with her daughter and several pets. She is the owner of AMediasStudios and has built her career of journalism and marketing over the past decade.
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