Note from author Lynn Cahoon: Mom cooked a different summer treat, Fried Zucchini. Breaded and battered, the crispy treat made my mouth water, and even now I don't have much luck getting the appetizer on the table before the slices are stolen from the paper towel where they sit waiting to be plated.
Wash the zucchini then slice into fairly thin rounds.
Beat the eggs with the water and season to taste and place in a flat bowl or container.
Make a breading station with eggs in one container, the seasoned flour in another, and if using the panko breading in a third container.
Heat oil in a cast iron skillet. (Mom used Crisco or lard, depending on what she had. I like the cleaner taste of vegetable oil.)
Dip zucchini in flour, egg mixture, then flour again (or in panko breading if using).
Place each slice carefully in the hot oil. You only need to cook these a few seconds on each side. The thinner the rounds, the faster the zucchini inside will cook. Get a nice brown crunch on the outside, take them out, and lay on a paper towel. Season with sea salt (my addition) while hot, and then serve.
Repeat with the rest of the slices.
Enjoy! Fair warning: This is not a diet food.
*Zucchini are typically too small in the grocery store. Look for ones about 12-inches long and 3-inches around. But get them fresh, before the seeds harden.