BREADED AND FRIED ZUCCHINI
"These are great snacks, perfect for cocktails, and a tasty vegetable with fish, fowl, or meat."
6 medium zucchini - (about 6-inches long), well washed
salt and freshly-ground black pepper (to taste)
flour (for dredging)
2 large eggs, beaten
bread crumbs (for coating)
1 cup vegetable oil (for frying)
Trim the stems off the zucchini and discard them. Cut the zucchini in half lengthwise, and into 1 1/2-inch diagonal slices. Sprinkle with salt and pepper and dredge them in flour. Drag the zucchini through the beaten eggs and then toss them in the bread crumbs. Coat them well. Lay them out without touching one another until you have finished. At this point you are ready to either fry them or store them as noted below in the freezer.
WHEN READY TO COOK:
Preheat the oil to 350 degrees F in a small deep pan and fry the zucchini until they are deep gold. Drain them on paper towels and serve them very hot.
TO FREEZE AHEAD:
Here is a method used in many restaurants to make life easier: Simply follow the recipe through the point of breading zucchini, then freeze them on a cookie sheet, with a little space between them. After they are frozen solid, store them in the freezer in a Mason jar or heavy plastic container for up to 2 weeks. When you are ready to use them, heat the oil and plop them in frozen. By the time the color is just right, they will be hot and cooked through.
Servings: 6
Source: La Vera Cucina Italiana by Carlo Middione
"These are great snacks, perfect for cocktails, and a tasty vegetable with fish, fowl, or meat."
6 medium zucchini - (about 6-inches long), well washed
salt and freshly-ground black pepper (to taste)
flour (for dredging)
2 large eggs, beaten
bread crumbs (for coating)
1 cup vegetable oil (for frying)
Trim the stems off the zucchini and discard them. Cut the zucchini in half lengthwise, and into 1 1/2-inch diagonal slices. Sprinkle with salt and pepper and dredge them in flour. Drag the zucchini through the beaten eggs and then toss them in the bread crumbs. Coat them well. Lay them out without touching one another until you have finished. At this point you are ready to either fry them or store them as noted below in the freezer.
WHEN READY TO COOK:
Preheat the oil to 350 degrees F in a small deep pan and fry the zucchini until they are deep gold. Drain them on paper towels and serve them very hot.
TO FREEZE AHEAD:
Here is a method used in many restaurants to make life easier: Simply follow the recipe through the point of breading zucchini, then freeze them on a cookie sheet, with a little space between them. After they are frozen solid, store them in the freezer in a Mason jar or heavy plastic container for up to 2 weeks. When you are ready to use them, heat the oil and plop them in frozen. By the time the color is just right, they will be hot and cooked through.
Servings: 6
Source: La Vera Cucina Italiana by Carlo Middione
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