If you’re ready to take things up a notch this summer for a party or cookout, look no further. Everyone loves the crispy, salty, spicy crunch of fried zucchini, mushrooms, or whatever else you love to turn golden brown in the oil. But you turn those fried appetizers and snacks—or heck, even fried chicken or shrimp—up to 11 when you add cannabis to the mix.
This summer, let’s celebrate life with a new way to create tasty infused dishes for outdoor gatherings like picnics. The indulgence of both fried food and cannabis will have you and your guests soaring. Make enough to share, and opt for a spicy or earthy strain.
- 2 cups self-rising flour, in a wide bowl
- 1 pound zucchini, cut into sticks or slices, however you like it*
- 3 eggs, beaten
- ½ cup buttermilk
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder plus 1 teaspoon chili powder, divided
- Parmesan cheese topping, to taste
- ½ teaspoon sea salt
- 1 gram kief (more if you like)
- Peanut oil for deep frying (you’ll need to immerse your food in several inches of oil)
*If you’d rather, use mushrooms, onions, shrimp, chicken, anything you love fried—just cut it small enough to cook well.
Decarboxylize the kief. Line a baking sheet with parchment paper and sprinkle the kief onto it carefully, distributing it evenly. Bake in an oven, uncovered, on the lowest heat available—usually 250°F—for 20 minutes. Remove from oven, and let cool completely.
Mix the decarbed kief with the 1 teaspoon chili powder and as much Parmesan as you like. Divide into servings—however many you want, but at least 8 to 12. (Remember, you want an even dose per person. You can use more kief if you want, but you still want an even dose.)
Whisk beaten eggs and buttermilk together in a medium bowl. Add to the wide bowl with the flour in it the pepper, onion powder, garlic powder, smoked paprika, 1 tablespoon chili powder, and sea salt. Whisk together.
Dredge zucchini sticks one at a time in the flour mixture. Shake off excess flour.
Immerse the floured sticks one by one into the bowl of egg mixture. Shake off extra egg. Then coat the sticks in the seasoned flour again until covered and evenly coated.
Fill your frying vessel with several inches peanut oil—enough to cover your sticks and leave them space to cook and ensure there’s no boiling over. Heat the oil to 350 degrees. Do not let it get any hotter; use a thermometer.
Gently drop the sticks into the hot peanut oil. Cook until golden brown.
Remove sticks from oil and place on paper towel or clean kitchen towel to drain. While still hot and oily, quickly dust the zucchini sticks with the medicated kief chili Parmesan powder. Be careful to get it as even as you can. Serve and enjoy.
Dosage information: Remember, if the 1 gram of kief is about 50% THC, that is about 500mg in all of the sticks.