Z is for Zucchini Fritti

Today marks the end of the A to Z Challenge of April 2011. As soon as I started thinking about whether I could find a topic for each letter of the alphabet, my daughter the Bean jumped in with an idea for Z: Nona’s fried zucchini.

My mom’s been making these for years, and for the last while, I’ve been helping her. Mine aren’t yet as delicious as hers. I don’t know why, but my mom’s specialties always taste better than my versions. Here’s the recipe for you.

 

Zucchini Fritti

Ingredients:

•  1-2 medium zucchini, approximately 2-3” diameter is a good size  (oops, original post somehow skipped the zucchini, a key ingredient
• Salt
• Flour
• Beaten eggs
• Bread crumbs, seasoned if you like
• Vegetable Oil

Slice the zucchini in coins about a ¼" thick. Salt both sides and spread them in a colander. Leave them a half an hour to an hour to drain excess water.

Pour oil into a skillet, at least ½ deep. Heat the oil to medium heat.

Dredge a piece of zucchini first in flour, then dip it in eggs, followed by bread crumbs, then lay in the hot oil. Fill the pan with the battered zucchini, but don't overcrowd them.

Once the zucchni pieces have turned golden-brown on the bottom, flip them over. Continue to cook until the zucchini pieces are golden-brown on both sides and a fork goes easily into the zucchini.  If the oil gets low, add some between batches.  It's probably best to let the added oil heat before adding more zucchni to the pan.

Remove the cooked zucchini from the pan and lay on paper towels to absorb excess oil.

Serve warm.

I'd like to thank all the readers who've stopped by during the A to Z Challenge to read and comment.  It's been a pleasure to "meet" you.