I will warn you, these things are addictive. Tender, crispy, juicy, and full of the flavor of summer…make them while the zucchini is still local. Slice the zucchini or summer squash length wise into 1/8th inch strips, dust both sides with salt and pepper then set aside. Cover the bottom of a large frying pan with vegetable oil and set over medium heat until hot but not smoking. Next, prep a large bowl with a couple of scrambled egss, and another with flour, salt, pepper, and if you’re the herby type, oregano, parsley, or tarragon.
When everything is ready to go dip the zucchini slices in the egg, dredge in the flour, and then place in the hot oil. Repeat until you cover the bottom of the pan, making sure to leave a bit of room between each slice. Cook for a few minutes per side or until browned then transfer to paper towels or a brown paper bag. You may need to scrape your pan clean with a spatula between batches.
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