Recipe: F. Tambellini's Fried Zucchini

F. TAMBELLINI'S FRIED ZUCCHINI

2 medium-size zucchini
Salt
4 eggs
1 cup milk
Pepper, to taste
Vegetable shortening, for deep-frying
About 3 cups all-purpose flour, sifted
FOR SERVING:
Lemon wedges
About 1/4 cup grated Romano or Parmesan cheese
About 1/4 cup tomato or marinara sauce, heated
About 1/4 cup bottled ranch dressing (optional)

Slice the zucchini lengthwise about 1/8-inch thick. Sprinkle a thin layer of salt on the pieces and let sit for 2 hours.

Beat the eggs and milk. Add salt and pepper to taste.

Heat the shortening until hot (at least 350 degrees F) in a deep-fryer or on the stovetop in a deep, heavy pot or pan.

Dust the zucchini slices in flour and shake off the excess. Dip the slices in the egg mixture, then dip in the flour again. Place several pieces in the deep-fryer and cook for 2 to 3 minutes or until golden brown. Remove to paper towels to drain.

Place zucchini on a serving plate and squeeze lemon juice over the top. Sprinkle with the grated cheese and serve immediately with marinara sauce and, if desired, ranch dressing.

Source: Classic zucchini appetizer draws diners to F. Tambellini by Pamela Starr, FOR THE TRIBUNE-REVIEW, March 16, 2003