3 zucchini squash 2 tablespoons of flour
1/2 teaspoon of salt 1/4 teaspoon of pepper 1 egg 1
tablespoon of lemon juice 3/4 cup of bread crumbs 4
tablespoons of butter or margarine
Wash the zucchini thoroughly, scrubbing gently to loosen all sand. Slice blossom and stem ends from each squash. Cit in lengthwise strips about 1/2 inch thick. Cut strips in pieces about 2 1/2 inches long. Coat pieces with flour seasoned with salt and pepper. Dip floured strips in slightly beaten egg and lemon juice. Coat thoroughly with crumbs. Fry in butter or margarine until crisp. Add extra fat if necessary. Drain on thick paper towels. Serve very hot. Makes 4 servings
Italian Style Fried Zucchini: Slice scrubbed, washed and drained zucchini crosswise into 1/2 inch slices. Sauté in hot olive oil or peanut oil 3 minutes or until lightly browned around edges. Sprinkle with salt and pepper. Serve lightly sprinkled with grated Romano cheese and finely cut parsley. Makes 4 or more servings.
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