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Winter 2011

Easy Fried Zucchini

by Kris Hughes

I have always had a weakness for appetizers. I love the snacking concept as a whole. This is an old stand-by but I never seem to get enough of this one. Fried zucchini is light and yet full of flavor and this recipe is a great way to use up those zucchini that are a little bit bigger because they stand up well to the frying process. Eggplant is also a good substitute. The mixture of flour and cornmeal ensures the breading is light and crispy but still adheres well to the vegetable. Once you get this recipe you will find yourself craving it on nights that you have company or just a quiet night alone.

Fried Zucchini
2 lbs Raw Zucchini or Eggplant
1 Cup All Purpose Flour
1/2 Cup Corn Meal
1/2 Cup Bread Crumbs
1/2 tsp Garlic Salt
Pepper to Taste ( I like a lot)
1 Egg beaten
1 Cup Milk
One or two dashes of hot sauce
Oil for frying

Slice your zucchini into half inch slices and lightly salt them. In one bowl mix the flour, corn meal, bread crumbs and garlic salt. In another bowl mix the egg, milk and hot sauce.
Heat the oil on medium or until 350 degrees.
First dip the zucchini in the egg mixture and then coat in the flour mixture and fry until golden brown on one side and then flip over. This should only take about 6 minutes total. You don’t want to cook these until they are mush, just until they are done. Lay them on a layer of paper towels to drain off any excess oil and repeat with the remaining slices .
I like to serve this with a good store bought marinara. Garnish with Parmesan cheese or spicy red pepper flakes. You can also boil up a side of fettuccine and lay the zucchini on top of the pasta and pour the marinara on top for a light dinner.

 


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