Being a southerner, I’ll eat pretty much anything fried. In fact, I like most things fried up crispy with a nice greasy sheen. Especially vegetables. And this zucchini was not able to escape my fry pan.
Thank you to my coworker, Janee, who gave me this recipe. She swears it Syrian but I say it’s southern through and through. Or maybe it’s both? Either way it’s tasty, an easy appetizer for a dinner party or a lazy day snack.
1/2 cup flour or cornmeal (cornmeal makes a super crispy crust)
Directions: Slice the zucchini into thin coins.
Sprinkle with salt to pull the water out of the middle.
Like tasty little rain drops. These will help the flour stick.
Dip the zucchini coins into the flour, lightly coating each coin.
In a heavy skillet, pour enough oil to coat the bottom (about a quarter of an inch). Heat until the oil pops, then add the zucchini.
Fry each side until brown and crispy. Transfer the coins to a paper towel to drain off the excess oil.
You shouldn’t need more salt, but add it if you like. Serve the zucchini coins plain or with your favorite dipping sauce. Some zesty ranch sounds like a good idea. Yum.
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