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.
- 1 large zucchini*
- 3 eggs
- 1/4 cup water
- Seasoning to taste: whatever you like, such as garlic salt, pepper, Season-all
- Flour, seasoned as you wish
- Panko breading that's been seasoned. Optional but not needed.
- Vegetable oil
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Wash the zucchini then slice into fairly thin rounds.
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Beat the eggs with the water and season to taste and place in a flat bowl or container.
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Make a breading station with eggs in one container, the seasoned flour in another, and if using the panko breading in a third container.
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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.)
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Dip zucchini in flour, egg mixture, then flour again (or in panko breading if using).
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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.
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Repeat with the rest of the slices.
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Enjoy! Fair warning: This is not a diet food.
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*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.