"Elaine Parrish" wrote in message
>
> 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

Sounds good! For variety, I slice the zucchini and/or lengthwise, then cut
into julienne strips and marinate them in Italian salad dressing. I then
grill them. Tasty. (Hmm, must try that with cucumbers - and dill
pickles?).

Dora