Fried Zucchini

This has to be the favorite from the garden treat.  Wash and slice your zucchini into 1/2 inch slices.  You can get creative and make sticks too.  I use the 3 step method- dry, dip, dry and fry- oh, that’s four steps.  Mix the flour in a bowl with the salt, pepper and cayenne pepper.  Add a little Italian seasoning mix or oregano if you’re in an Italian mood.    Mix some buttermilk (or plain milk if you don’t have buttermilk) in another bowl with some salt, pepper and cayenne.    Heat your oil, about 1/4 inch deep,

A little zucchini hanging out in the garden

 in the widest, flattest skillet you have.  Dip your slices in the flour mix, the milk mix and back in the flour mix.  Place into the hot oil- and keep the temperature hot, but not splattering.  Use a mixture of olive oil and canola oil for best results.  After 2-3 minutes, flip them over.  Get a papertowel lines plate or platter ready- remove after the second side has had 3 minutes to cook and drain on the papertowels.  Shake a little salt on while they are hot.  Serve with dipping sauces- ranch dressing, bleu cheese dressing, or something spicier.  We like tabasco mixed in the Ranch dressing.  Be ready to make another batch!  These disappear in minutes.

  • fresh zucchini
  • 1 cup flour
  • 1 cup milk or buttermilk
  • salt, pepper, cayenne pepper
  • ranch dressing

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