Saturday, July 19, 2008

Fried Zucchini

My in-laws are in town for a few days of Fun In The South (they're from That Heathen North). And one of the great things about these visits is all the food. I love to cook and they love to eat. They love to cook and I love to eat. So over the course of a few days, we take turns in the kitchen. Yesterday was their turn.

In addition to their signature Gnocchi with Vodka Sauce (Which has to be eaten to be believed), my father-in-law pounced on the zucchini in my vegetable drawer. A few eggs and some bread crumbs later, we had a side dish.

And all I had to do was eat - which explains the fuzzy picture. It's kinda hard to snap a decent pic when you're stealing pieces of fried goodness out of the frying pan.

Fried Zucchini

Some zucchini
an egg or two, beaten
a pile of seasoned bread crumbs (these were the italian flavor)
canola oil, as needed

Cut the zucchini in half lengthwise, then again.

Dip into egg;
Dredge into bread crumbs;

In a large skillet, heat about an inch of canola oil until it's piping hot. Drop zucchini in - and try to move it as little as possible. Cook for five minutes. Cool on paper towels.

In theory these make a great side dish with pasta and sauce. In practice...they were great appetizers as we opened the wine.

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