|Cleo Coyle, fan of zukes|
and cukes, is author of
In Italy, however, vegetables and fish are often "dorati e fritti," which translates to fried golden. With this method of frying, the food is dipped in flour, then in egg, and then fried. There is no final dredging in anything before the cooking. The egg coating hitting the oil is what gives the food its final golden color and the dish is almost always finished with a squeeze of fresh lemon.
Eat with joy
(1) Wash and cut zucchini: Wash the zucchini’s outside, pat dry, and cut into slices about ¼-inch thick. For a cucumber size zucchini, you’ll get about 20 slices. You want the slices uniform – not too thin, not too thick – so they will all cook evenly. No need to peel the skin. My husband and I actually enjoy the bit of crispness the deep green skin brings to this dish and young zukes have less of a harsh bite than older, larger ones. You'll retain much more nutrition if you leave the skin on, as well.
(3) Float slices in eggs: Break two eggs into a pie plate or cake pan. Add about ¼ teaspoon of water and whisk. Set the floured zuke slices into the egg mixture. Flip to coat both sides. Let slices soak while you melt the butter.
(5) Fry the slices: One at a time, lay the egg-washed slices in the melted butter. Now turn the heat back ON and up to medium. Allow the zucchini to fry about 5 to 8 minutes on each side. Turn each slice over using the tips of two forks, one in each hand. (This is the best method because you can easily separate any clusters that may have fused together.) You may need to flip the slices one or two more times. The trick to this dish is cooking it long enough to get a nice brown color on the slices (see my photos). If you need to do a second or third batch, then continue adding a bit more butter to the pan, but BEWARE: Do not overdo the butter—too much butter will give you a soggy result!
FINAL TIP: The trick to getting this dish right is not using too much butter. You may prefer to execute this dish with canola or olive oil, but the taste will not be as nice, and please remember (if you decide to substitute oil for butter) to use it very sparingly. If you use too much butter or oil, your zucchini will come out soggy and too soft. Keep the fat content low and make sure you cook the zucchini enough to get the slices nicely browned but still a bit al dente (firm). When cooked properly, this is one of the most delicious ways to prepare an inexpensive and healthy vegetable. May you...
~ Cleo Coyle, author of
The Coffeehouse Mysteries
To get more of my recipes, enter to win