Kathy pitts' fried zucchini

Yield: 1 batch

Measure Ingredient

First, cut the squash (we use zucchini, but yellow crookneck should work, too) in coin-like slices about ¼ inch thick.

Place the squash in a deep pan, and pour evaporated milk over it.

Swish the squash around a bit until all pieces are well coated with milk.

Now, place a thin layer of breading (any commercial breading mix will work, or your favorite breading mix containing flour, seasonings, and cornmeal will do well) in a fairly deep, rimmed pan.

Carefully lay one layer of squash slices on the breading. Cover with another thin layer of breading, layer on more squash, more breading, etc., until all squash is used. Cover this mess, and refrigerate for AT LEAST 15 minutes (30 minutes is better). Remove the squash from the breading mixture, being careful not to disturb the crumb coating.

Drop into hot deep fat, and fry until well browned.

Drain, sprinkle with Parmesan cheese and serve with either Marinara sauce (bottled Ragu or something similar is fine) or Ranch dressing as a dip.

Kathy in Bryan, TX

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