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Breaded and Fried Zucchini

Source of Recipe


From "La Vera Cucina Italiana" by Carlo Middione



List of Ingredients



• 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)
  






Instructions



1. Trim the stems off the zucchini and discard them. Cut the zucchini in half lengthwise, and into 1½-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.
   
   TO FREEZE AHEAD:
   Freeze the breaded zucchini slices 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 READY TO COOK:
   Preheat 1 cup vegetable oil to 350° in a small deep pan, and plop the zucchini in frozen. Fry the zucchini until they are deep gold; by the time the color is just right, they will be hot and cooked through.
   
   Makes 6 servings.