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Monday, July 11, 2005 

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.
As you take the slices out, place on a paper towel to dry a little of the oil off. Serve. They were VERY good. This time, I sliced them crosswise, in the future, I'm considering slicing the Zucchini lengthwise, or perhaps even into sticks. The picture to the right is NOT my zucchini, but is pretty much what it looked like. Sprinkling Parmesan cheese on top is an even better idea.

Elsewhere, thanks to Lifehacker: Everything you ever wanted to know about poaching the perfect egg, including photos!

Yummy!

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.

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