On Sun, 12 Jun 2005, Dave Smith wrote:
> Chris wrote:
>
> >
> > You must let us know how the zucchini turns out. I make it only about
> > once a year, using Marcella Hazan's flour-and-water batter, but I'm not
> > really crazy about that recipe.
>
I peel them, cut them into thin "coins", dust in flour, and pan fry.
I do the same thing with cucumbers, yellow crook-neck (summer) squash,
green tomatoes and dill pickles.
They only have to cook a couple of minutes ( the toms a bit longer). Don't
fry too hot.
You can make a batter, but, usually I just coat in flour.
You can fry them to any degree of "crispy".
Yum.
Elaine, too
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