On Sun, 12 Jun 2005, limey wrote:

>
> "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
>
>
>

Thanks for the info. I'll try that. It sounds good. We see a lot more
yellow crook-neck than zucchini around here, so I don't experiment with it
much, but I'll try this.

The fried cucumbers are really good. They are real sweet. They are better
than crook-neck, even. Put just a little oil in a pan and fry them in a
single layer; turn once. They only take a couple of minutes. This is a
good way to fix those too-big cukes that aren't real good raw.

The fried dill pickles are all the rage now with restaurants as
appetizers in the Southern, US.. They are the little, thin sliced,
"hamburger dills" that
restaurants buy in 5 gallon pails. They are tossed in a little
flour/cornmeal and deep fried for just a couple of minutes. The BBQ joints
are especially fond of offering them. I don't care for dill pickles -
fried or not - but I have family members that do.

Elaine, too