Fried Zucchini

Now this recipe brings back so many wonderful memories of my parents and their garden in southern Illinois.  All the wonderful vegetables my dad would grow and we would feast on during the summer – tomatoes, onions, garlic, green beans, zucchini, summer squash, okra, etc.  Delicious!!

This is not a low-calorie recipe but it definitely is a home-grown one.

Fried Zucchini

Zucchini sliced into 1/4 inch rounds.

1 c flour

1/3 c corn meal

1/2 t onion powder

1 t garlic powder

1 egg, beaten

cooking oil to cover the bottom of a skillet by 1/2 inch

dash of cayenne

salt and pepper to taste

Mix the flour, corn meal, onion powder, garlic powder, cayenne, salt, and pepper in med. bowl.  Dip the zucchini in the flour (dredging) and set aside in a single layer.

In another bowl, beat the one egg.  Dip the dredged zucchini in the egg and then dip into the flour mixture again being sure to coat both sides.  Set aside again in a single layer.

Heat the oil in a medium skillet to the point where the zucchini immediately starts sizzling when it enters the oil.  Only put enough zucchini in the skillet for a single layer (overcrowding the skillet will cause the temperature of the oil to drop and you will have greasy zucchini).  Fry until a golden brown then turn over and fry the other side to golden brown.  Remove to paper towels to absorb the excess oil.   Adjust the seasoning with salt and pepper.  Serve immediately

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