Fried Zucchini

prep time: cook time: total time:

This is one of those non-recipes. If you LOVE fried squash, make as much as you like. If you have a little…Use the above ratio to make your coating mixture. Add 1 tsp salt and pepper accordingly.
Crack at least 1 egg, add 1 tbsp of water, and mix thoroughly.
Bring a pot of water to boil. Slice your squash into 3/8 to 1/4 inch slices. When the water has reached boiling, add your squash and time for 3 minutes. Remove from water and plunge into a bowl of ice water to stop the zucchini from cooking.
Drain and allow to dry, or use a flour sack towel to dab off excess water. Dip the slices in the egg wash, then dip in the flour/corn meal mixture.
Place the slices on parchment paper until ready to cook. When ready, add 1/4 inch oil to a non-stick pan, and fry until golden brown, drain on paper toweling and sprinkle some flaked salt on the squash.
To Freeze: Lay flat on parchment, you can layer 3 layers deep. Freeze for 3-4 hours or overnight. Store for 2 months in ziplock bags, or 6-12 months in a vacuum sealed freezer bag.
Simple and easy and delicious.

All photographs copyright Janet S. Grey.

Tinks Kitchen