Fried Zucchini

Had a zucchini sitting in my fridge last Friday and decided to fry it. I'd never prepared it that way before, but I was feeling game.
- Sliced the zucchini into pretty thin slices - leaving the skin on, of course.
- Heated about 3 tablespoons each of butter and olive oil in a skillet over medium-high heat.
- Cracked two eggs into a bowl, scrambled them with a fork.
- Put about a cup of flour into another bowl and put in salt, pepper and Italian seasoning.
- Dipped the zucchini slices into the egg and then the flour mixture.
- Place into the heated oil/butter. Let them brown on one side, then flip over. Towards the end of the cooking, I needed to reduce the heat to medium, as they were browning too quickly.
Elsewhere, thanks to Lifehacker: Everything you ever wanted to know about poaching the perfect egg, including photos!
As a kid, I remember zucchini season. My grandmother prepared it any way possible to get through the millions of zucchini my grandfather's couple of little plants in the garden produced. I think the fried zucchini you show with the sprinkled on cheese, is the only way I liked it. It was so much better than when she made what my family called gagoots.
Posted by
JoanneMarie Faust |
4:09 PM, July 25, 2005